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Garlic Butter Cheese Bombs Recipe

These Garlic Butter Cheese Bombs are golden biscuit bites stuffed with gooey melted cheese, brushed with rich garlic butter, and baked until fluffy and irresistible. Perfect for family dinners, parties, or when you just need a quick cheesy fix—this recipe is a crowd-pleasing appetizer that disappears in minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cheese bombs
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 can refrigerated biscuit dough 8-count
  • 8 mozzarella cheese sticks cut into 3 pieces each
  • 4 tbsp unsalted butter melted
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 2 tbsp fresh parsley chopped
  • ¼ cup grated Parmesan cheese
Optional Add-ins
  • Red pepper flakes for a spicy kick
  • Cooked and crumbled bacon bits
  • Jalapeño slices for heat
  • Fresh basil or oregano for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Small mixing bowl
  • Measuring spoons

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Open the can of biscuit dough and separate into 8 pieces. Cut each piece in half to make 16.
  3. Place one piece of mozzarella in the center of each dough half. Wrap dough around cheese and pinch edges tightly to seal.
  4. Arrange cheese bombs seam-side down on the baking sheet.
  5. In a small bowl, mix melted butter, minced garlic, Italian seasoning, and parsley.
  6. Brush each dough ball generously with garlic butter mixture.
  7. Sprinkle grated Parmesan over the top.
  8. Bake for 12–15 minutes or until golden brown and bubbly.
  9. Serve warm and watch them disappear!

Notes

Garlic Butter Cheese Bombs – Helpful Tips

Cooking Tips & Techniques
  • Use refrigerated biscuit dough for a quick shortcut, but if you’ve got time, homemade pizza dough makes these bombs extra pillowy.
  • When wrapping the cheese, pinch the seams tightly so it doesn’t ooze out during baking.
  • Use a cast-iron skillet or parchment-lined baking sheet for even browning.
  • For maximum flavor, brush with garlic butter both before and after baking. The second brush adds that glossy finish and rich buttery punch.
  • Bake until golden brown (12–15 minutes) and avoid overbaking to keep them soft and gooey inside.
Serving Suggestions
  • Serve hot with a side of marinara sauce, ranch, or garlic aioli for dipping.
  • Add freshness with a sprinkle of chopped parsley, basil, or even a dash of red pepper flakes for heat.
  • Perfect as a party appetizer, game day snack, or a fun bread basket swap at dinner.
  • Pair with a crisp green salad, pasta dish, or a bowl of soup for a complete meal.
Make-Ahead & Storage
  • Assemble the bombs ahead and refrigerate for up to 24 hours before baking. Just brush with garlic butter right before they hit the oven.
  • Store leftovers in an airtight container in the fridge for 2–3 days.
  • Freeze unbaked bombs on a tray, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 3–5 minutes to the cook time.
  • Reheat baked bombs in the oven at 350°F for 5–7 minutes to keep them crisp and melty. Avoid the microwave—it makes them rubbery.
Tasty Variations to Try
  • Spice it up with jalapeño slices or a sprinkle of crushed red pepper inside each bomb.
  • Swap mozzarella with cheddar, pepper jack, or gouda for different cheesy surprises.
  • Make them vegetarian-friendly with a pesto filling or sun-dried tomatoes.
  • Low-carb/keto swap: Use fathead dough instead of biscuit dough.
  • Go international: Try an Italian spin with pepperoni and marinara inside, or a Tex-Mex twist with taco-seasoned beef and cheddar.