Ingredients
• 1 can (16.3 oz) refrigerated jumbo biscuits (8 count) or homemade biscuit dough
• 8 small mozzarella cheese balls (bocconcini) or cubes of cheddar/pepper jack
• ¼ cup (½ stick) unsalted butter, melted
• 2 cloves garlic, minced (or ½ tsp garlic powder)
• ½ tsp dried parsley
• ¼ tsp onion powder
• Pinch of salt
• Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Flatten each biscuit with your palm or rolling pin. Place a cheese ball in the center.
- Pull up the edges of the dough and pinch tightly to seal, forming a ball around the cheese.
- Place on the baking sheet, seam-side down.
- Bake 18–22 minutes, until golden brown.
- While baking, mix melted butter, garlic, dried parsley, onion powder, and salt.
- Remove from oven. Immediately brush warm bombs generously with garlic butter mixture.
- Garnish with fresh parsley and serve hot—cheese will be gooey and delicious!
✨ Perfect for:
• Game day appetizers 🏈
• Holiday snack trays 🎄
• Kids’ favorite finger food 👶
💡 Make ahead: Assemble unbaked bombs and freeze. Bake from frozen (+3–5 mins).
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 8 bombs , Calories : 200 per bomb , Net Carbs: 18g , Fats: 10g , Protein: 6g