Easy Gooey Mozzarella Biscuit Bombs Recipe
If You Love Cheese Pulls, You’re in the Right Place
Alright, so let me tell you about the first time I tried making these Easy Gooey Mozzarella Biscuit Bombs. I had just come back from a pretty shambolic grocery store trip (can someone truly leave there with only what’s on their list? I’m convinced it’s impossible), and ended up with way too many tubes of biscuits and a random block of mozzarella. My youngest was poking around the kitchen, asking when snacks would be done, and somehow — one half-baked idea and a pile of cheese later — these biscuit bombs appeared. And they disappeared even faster, honestly. I almost didn’t get to try one myself. That’s the curse of the home cook, right?
Why You’ll Love This… Like, Actually Love It
I make this when it’s been one of those weeks and I just want comfort food (without another stovetop disaster; oven disasters are enough, thanks). My family goes crazy for these because they’re melty, messy, and sort of theatrical when you pull them apart. They never fail at sleepovers — the kids love the stringy cheese so much they’ll forget to whinge about veggies. This recipe solves that post-school snack emergency, you know? Or sometimes I make them just because I need something warm in my hands while I rewatch that old cooking show where nothing ever goes quite right. I feel seen.
What You’ll Need (But Don’t Stress Over It)
- 1 tube refrigerated biscuit dough (I usually grab Pillsbury, but my grandma used to say “store brand’s fine if you add enough butter” — she wasn’t wrong)
- 150g mozzarella cheese, cut into chunky cubes (honestly, I’ve swapped cheddar or even brie in a pinch — mozzarella’s just the stretchiest)
- 2 tbsp melted butter (sometimes I just put a good knob in a mug and zap it)
- 1 garlic clove, minced (or a hefty sprinkle of garlic powder, especially when I can’t be bothered with peeling)
- Herbs — Italian seasoning, dried parsley, or whatever is lurking in your spice shelf
- Pinch of salt
- Optional: Marinara for dipping (I, uh, use jarred most days. Homemade if I’m feeling energetic, which is rarely!)
How to Make Biscuit Bombs Without Losing Your Mind
- Start by preheating your oven to 190°C (that’s about 375°F, give or take). I always forget to do this until I’m elbow-deep in dough, but it’s less chaotic if you do it first.
- Pop open your biscuit tube. Try not to jump when it bursts — or do; it gets the adrenaline going.
- Pull the biscuits apart and gently flatten each one in your hand, kind of like making a mini pizza base. You can use your palm or even the bottom of a mug if you’re fancy.
- Stick a cube of mozzarella smack in the center of each circle. Don’t skimp on the you-know-what; this is the gooey bit! Fold the dough around the cheese and pinch it shut at the top, trying not to let any cheese peek out (though, honestly, a little leakage just makes them look extra tasty).
- Put all your little bombs seam-side down on a lined baking tray — or just straight on the tray, I do both depending what’s clean.
- Mix your melted butter with the minced garlic and herbs; brush or spoon this over the tops. I sometimes sprinkle a bit of salt here, but don’t get salty if you forget.
- Bake about 14 to 16 minutes until golden and puffy — this is where I usually hover near the oven sniffing, because the garlic smell is a sign things are working out. If they look extra pale, give ‘em an extra minute or so.
- Let them cool a tiny bit, but not too long — the hot cheese inside is half the thrill, just don’t burn your tongue. Trust me.
- Serve with a bowl of marinara for dunking, if you want to be fancy — or just eat straight off the tray (no judgement here).
Random Notes (Learned the Hard Way)
- If you use pre-shredded cheese, it works, but it won’t get as gooey as the block kind. Something about that anti-caking powder, I swear!
- The dough sometimes rips if you’re overenthusiastic with the cheese size. My solution? Patch it up. Or call it rustic.
- Actually, I find it works better if you pinch the bottom edges firmly, then place them seam down — seems to glue itself together better that way.
Some Quirky Variations (and One I Regret)
- I’ve tried stuffing them with pepperoni slices for a pizza vibe; it’s even better with a sprinkle of oregano inside.
- Sneaked in a bit of pesto once — that was lush, but it gets messy. Fair warning.
- I once tried fancy blue cheese. Look, not for me (my husband banned me from repeating that. Apparently the kitchen smelled “haunted” for hours).
- You can skip the garlic and just do butter and coarse salt. Actually, that’s dangerously moreish.
Do You Really Need Special Equipment?
I usually use a regular old sheet pan; if you don’t have parchment paper, just oil the tray up a bit and it’ll do fine (your pans will survive, promise). I’ve also used the back of a metal spoon to flatten the dough — who needs those rolling pins anyway?
Storing Biscuit Bombs… Not That They Last
In theory, you can store these bombs in an airtight tin at room temp for a day or so — in my house, they get polished off before I even finish the washing-up. If you do have leftovers (teach me your ways), they do alright in the fridge and can be re-warmed in the oven. Avoid microwaving unless you like them chewy. Actually, I do sometimes. Don’t judge.
Serving — The Fun Bit
I love throwing these onto a big platter surrounded by little bowls of dips: marinara, ranch, even honey-mustard for the oddballs in my family. Once, we did a movie night and just ate them off paper towels — nobody seemed to mind the mess. Honestly, they’re best pulled apart when they’re still a bit too hot (that’s when the cheese strings are Olympic-level impressive).
Things I’ve Learned the Hard (Cheesy) Way
- Don’t rush the sealing step, even if you’re in a hurry — once I did and the cheese basically staged an escape act. Whole tray was a mess (tasty though, just looked chaotic).
- If you completely forget to grease your tray, they’ll stick and you’ll be scraping at them. Not ideal!
- Leaving them in for longer than 20 minutes? Not recommended unless you like eating tough biscuits. Maybe that’s someone’s thing, but not me. Actually, let me know if you change your mind!
Real Questions I’ve Actually Gotten (And Some I Just Made Up)
- Can I use crescent roll dough instead?
Yep, totally works. It’s flakier. For more on doughs, check this out. - Don’t I need some sort of egg wash?
Nah, butter does the trick for me. If you really love a shiny top, go for it — but I rarely bother. - What if some cheese leaks out?
That’s honestly the best part according to my lot. Scrape it off the pan and eat it like a little chef’s bonus (chef’s treat!). - How do I not burn my mouth?
Patience? Which none of us has, so just blow on it a little and embrace the risk. - Oh, and if you’re gluten free — I haven’t tried this with GF biscuit dough, but I’ve seen a few options out there like this recipe (not sponsored, just helpful).
Honestly, if you’ve read this far, you deserve a biscuit (bomb) yourself. Let me know how you go; I’ll be over here poking the cheese drawer again. If you loved this, I sometimes try even stranger snacks — check this one next time you’re feeling wild.
Ingredients
- 1 can refrigerated biscuit dough (8 count)
- 8 ounces mozzarella cheese, cut into 8 cubes
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 cup grated parmesan cheese
Instructions
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1Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2Flatten each biscuit with your hands and place a cube of mozzarella cheese in the center of each one.
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3Wrap the biscuit dough around the cheese and seal the edges to form a ball. Place seam-side down on the baking sheet.
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4In a small bowl, combine melted butter, minced garlic, parsley, Italian seasoning, and salt.
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5Brush the tops of each biscuit ball with the garlic butter mixture and sprinkle with grated parmesan cheese.
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6Bake for 16-18 minutes, or until golden brown and the cheese is melted. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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