Ingredients
Scale
- 1 (10.2 oz) tube Pillsbury Grands! Flaky Layers Biscuits (8 biscuits)
- 4 oz low-moisture mozzarella cheese, cut into 8 cubes
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, finely minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon kosher salt
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Line a standard baking sheet with parchment paper or lightly grease a 9-inch round cake pan or cast iron skillet.
- Step 2: Separate the biscuit dough rounds. Gently flatten each biscuit slightly and place one cube of mozzarella cheese in the center. Carefully pull the edges of the biscuit dough up and over the cheese, pinching the edges firmly to create a complete seal and form a ball.
- Step 3: In a small bowl, melt the butter, then whisk in the minced garlic, Parmesan cheese, dried parsley flakes, and kosher salt until well combined.
- Step 4: Dip each sealed cheese bomb into the garlic butter mixture, turning to ensure all sides are coated. Place the bombs seam-side down on the prepared baking sheet, spacing them slightly apart.
- Step 5: Bake for 12–15 minutes, or until the biscuit bombs are puffed, cooked through, and golden brown on top. Serve immediately while the cheese filling is hot and gooey.
Notes
- Keep any leftover cheese bombs in an airtight container at room temperature for maximum flavor and softer texture if you plan to enjoy them within 24 hours.
- If reheating, avoid the microwave—pop the cooled bombs into an air fryer or oven at 300°F (150°C) for about 5 minutes until the cheese is melted and the crust is slightly crispy again.
- Elevate the experience by serving these bombs alongside a small dish of warm marinara or pizza sauce for an irresistible dipping treat.
- The secret to a perfect cheese pull is ensuring a complete, firm seal when closing the dough around the mozzarella cube; leaky seals cause the cheese to run out and burn on the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American