Baked Garlic Butter Cheese Bombs

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The “Molten-Lava” Garlic Butter Cheese Bombs

This version uses refrigerated biscuit dough for a fast “weeknight” shortcut, but the garlic butter infusion makes it taste like a high-end Italian bakery.

CategoryDetails
Prep Time15 minutes
Bake Time12–15 minutes
Total Time30 minutes
Yield8–10 Large Bombs

🍴 Ingredients

  • The “Shell” & “Core”:
    • 1 tube (16 oz) Refrigerated flaky layers biscuits (8–10 count)
    • 8–10 Mozzarella pearls or cubes (about 1-inch thick)
  • The “Liquid Gold” Wash:
    • 4 tbsp Unsalted butter (melted)
    • 3 cloves Garlic (finely minced)
    • 1 tsp Fresh parsley (chopped)
    • 2 tbsp Grated Parmesan cheese
    • ¼ tsp Italian seasoning & a pinch of salt

👩‍🍳 Instructions

1. The Flattening

  • Preheat your oven to 190°C (375°F).
  • Take each biscuit and flatten it with the palm of your hand into a 3-inch circle. The Pro Move: Keep the edges slightly thinner than the center; this makes the seal less bulky.

2. The “Safety” Seal

  • Place one Mozzarella cube in the center of the dough. Wrap the edges around the cheese and pinch tightly.
  • Roll the ball between your palms to smooth out the seam, then place it seam-side down on a parchment-lined baking sheet.

3. The First Butter Bath

  • In a small bowl, whisk the melted butter, garlic, and Italian seasoning.
  • Brush the tops of the raw dough balls generously with half of the garlic butter. Save the rest for the “Post-Oven Polish.”

4. The Golden Rise

  • Bake for 12–15 minutes.
  • The Visual Cue: You want the tops to be a deep, “King’s Hawaiian” gold. If you see a tiny bead of cheese escaping from the bottom, they are perfectly done.

5. The “Parmesan-Snow” Finish

  • The moment they come out of the oven, brush them with the remaining garlic butter.
  • Immediately sprinkle the grated Parmesan and fresh parsley over the top. The residual heat will “toast” the cheese onto the crust.

The “Pepperoni-Pizza” Hack: Before sealing the dough, tuck a single slice of pepperoni inside with the mozzarella cube. It adds a spicy, oily kick that transforms the “bomb” into a handheld pizza pocket.

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