Cheese Bombs with Garlic Butter: a weeknight method

A stack of cheese bombs with melted cheddar cheese oozing out of them.

There’s nothing better than garlic bread, but when you add gooey melted pockets of cheddar cheese into the mix, it gets even better. My whole family goes crazy over these unfussy yet satisfying cheese bombs!

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A stack of cheese bombs with melted cheddar cheese oozing out of them.

There’s not much better than warm, buttery garlic bread. But when you fill your garlic bread with cheese, you end up with these amazingly tasty cheese bombs that are the reliable appetizer or side dish!

HOW DO YOU MAKE CHEESE BOMBS?

These straightforward cheese bombs are made by wrapping biscuit dough around cheddar cheese. The bombs are then brushed with a garlic and herb butter and sprinkled with parmesan before being baked to golden brown perfection. Add a little parsley and you’ve got an impressive snack that your friends and family will love.

I typically buy the Grands style biscuits and cut them in half. You could also use canned breadstick or pizza dough if you prefer.

Biscuit dough rounds topped with a cube of cheddar cheese.

It’s important to watch your cheese bombs carefully while they’re in the oven. If they overcook, the cheese will start spilling out the sides. You want your cheese bombs to be a light golden brown. Not a cheddar fan? Try mozzarella or Monterey Jack cheeses instead.

Biscuit dough wrapped around cheddar cheese.

Cheese bombs are finest served immediately after coming out of the oven. If you have leftovers, you can store them in a covered container in the fridge, then microwave them for about 15 seconds to warm them back up.

Biscuit dough wrapped around cheese cubes and topped with garlic butter and parmesan.

ARE CHEESE BOMBS GOOD WITH DIP?

Of course, there are some reliable dips out there that will go right along with these cheese bombs. Marinara sauce is number one on the list along with ranch. Of course, you’re free to try out any other dips as there are plenty more out there that will pair deliciously with these versatile cheese bombs.

DOES IT MATTER WHAT TYPE OF BISCUITS YOU USE TO MAKE CHEESE BOMBS?

I use the Grands style larger biscuits which makes cheese bombs that are about 2 inches in size. If you prefer your cheese bombs to be more bite sized, you can use the can of smaller standard sized biscuits and smaller cubes of cheese.

Baked cheese bombs topped with garlic butter on a sheet pan.

Cheese bombs are a fun addition to any party menu, or simply paired with soup or pasta on a busy weeknight. My family can’t get enough of them, and frankly I can’t either!

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Add as Google preferred source Authorthe Makdob kitchen A stack of cheese bombs with melted cheddar cheese oozing out of them.

These cheese bombs are biscuit dough wrapped around cheddar cheese, then topped with garlic herb butter and parmesan and baked to perfection. An straightforward snack or side dish that's reliable for all the cheese lovers in your life. Time Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes

Course Appetizer
Cuisine Italian
Serves 16

Ingredients

16.3 ounce can Grands style biscuits
16 cubes cheddar cheese 3/4" x 3/4"
4 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
cooking spray

Instructions

Preheat the oven to 375 degrees F.
Cut each biscuit in half crosswise with a serrated knife.
Lay the biscuits on a baking sheet that's been coated in cooking spray.
Place a cube of cheddar cheese into the center of each biscuit.
Fold the biscuit dough around the cheese, pinching the seams to seal.
Place each biscuit seam side down on the baking sheet, about 2 inches apart. You may need to bake the cheese bombs in batches.
Place the butter, garlic powder and Italian seasoning in a small bowl. Microwave until butter has melted.
Brush 3 tablespoons of the garlic butter over the tops of the cheese bombs. Sprinkle the parmesan cheese over the cheese bombs.
Reserve the remaining tablespoon of garlic butter.
Bake the cheese bombs for 10 minutes or until lightly browned - do not overbake or cheese may spill out of the dough.
Brush the remaining tablespoon of garlic butter over the cooked cheese bombs and sprinkle with parsley, then serve immediately.