Description
Enjoy these delicious Garlic Butter Cheese Bombs, featuring a creamy cheese filling encased in flaky biscuit dough and brushed with a savory garlic butter mixture. Ideal for appetizers or snacks, these cheesy bites are sure to delight your taste buds!
Ingredients
Scale
- 1 can (16.3 oz) refrigerated biscuit dough
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a kick)
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
- Gather all your ingredients on the counter for easy access.
- In a medium bowl, mix the softened cream cheese and shredded mozzarella until well blended.
- Add minced garlic, chopped parsley, garlic powder, salt, black pepper, and red pepper flakes (if using) to the cheese mixture. Stir until evenly combined.
- Preheat your oven to 375°F (190°C).
- Open the can of refrigerated biscuit dough and separate it into individual pieces (about 8 biscuits). Flatten each biscuit slightly to form a small disc.
- Place about a tablespoon of the cheese filling in the center of each flattened biscuit. Be careful not to overfill.
- Fold the edges of the biscuit dough over the filling, pinching to seal completely. Roll each filled biscuit into a ball shape.
- In a small bowl, combine melted butter, minced garlic, and chopped parsley for the coating. Add garlic powder, salt, and black pepper, stirring well.
- Dip each cheese bomb into the garlic butter mixture, ensuring full coverage, then place them in a greased baking dish or on a parchment-lined baking sheet, leaving space between each.
- Drizzle any remaining garlic butter over the cheese bombs and sprinkle grated Parmesan cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up. Keep an eye on them to prevent over-browning.
- Let the cheese bombs cool for a few minutes before serving. Garnish with fresh parsley if desired.
- Serve warm with marinara sauce or ranch dressing for dipping.
Notes
- For a spicier kick, include red pepper flakes in the filling.
- These cheese bombs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes