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Melty Cheese-Stuffed Dough Bombs will satisfy your comfort food cravings – they're super simple to whip up, packed with gooey cheese, and work for pretty much any get-together. Need a party snack, quick bite, or just something totally indulgent? These little dough bombs will do the trick. The mix of puffy biscuit exterior, stretchy melted mozzarella, and that tasty garlic butter coating makes them downright impossible to resist.
Crowd-Pleasing Simple Finger Food
These Melty Cheese-Stuffed Dough Bombs combine pure simplicity with total indulgence, so cooks of any skill can nail them. You can switch them up however you want for a flexible snack or starter. The crispy golden outside with that gooey cheese center makes everybody grab seconds whether you're hosting friends or just chilling at home.
Must-Have Components For Success
- Biscuit Dough: 1 can refrigerated biscuit dough (16.3 oz), kept cool till you start working with it so it's easy to handle and rises properly
- Mozzarella Cheese: 16 cubes (1-inch each) of fresh mozzarella, left out to warm up for better melting, dabbed dry to stop leaks
- Butter: 4 tablespoons unsalted butter, melted just right but not hot, so it spreads evenly and adds richness
- Garlic Powder: 1 teaspoon fine garlic powder, to make sure the flavor gets everywhere
- Italian Seasoning: 1 teaspoon dried Italian seasoning, rubbed between your fingers to wake up the flavors
- Parmesan Cheese: 2 tablespoons freshly grated Parmesan, ground fine so it sticks properly
- Fresh Parsley: 2 tablespoons finely chopped fresh parsley, vibrant and fresh-looking
Crafting Flawless Stuffed Bombs
- Set Up Your Kitchen
- Get your oven hot at 375°F (190°C). Put parchment on your baking sheet. Make sure everything's within reach and your counter is clean and dry for smooth assembly.
- Prep The Dough Circles
- Take each cold biscuit and gently flatten it to 1/4-inch thick (about 4 inches across) with light hands to keep the dough happy. Stick unused dough in the fridge while you work.
- Stuff With Cheese
- Put a mozzarella cube right in the middle of each flattened biscuit. Bring the edges up and over the cheese, pinching tight to completely close it up. Roll it in your hands until smooth and check for any tiny openings.
- Add The Flavor Boost
- Mix up your melted butter (110°F/43°C), garlic powder, and Italian herbs. Brush this all over each bomb, getting good coverage. While the butter's still wet, sprinkle on that Parmesan.
- Get Them Golden
- Place bombs about 2 inches from each other on your ready sheet. Bake for 12-15 minutes at 375°F (190°C) until they turn nice and golden. Keep an eye on them after 10 minutes so cheese doesn't escape.
- Finish With Flair
- Let them cool down for 3-5 minutes before serving. They should reach 165°F (74°C) inside. Toss fresh parsley on top and serve with some warm marinara if you want.
Fun Flavor Twists
You can totally switch things up to make these your own. Try cheddar or gouda instead of mozzarella for different taste vibes, or throw in some pepperoni or sausage bits to make them heartier. Got gluten issues? Use gluten-free biscuit dough instead. Want some heat? Add a pinch of red pepper flakes. You can go wild with these!
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Fantastic Party Addition
Melty Cheese-Stuffed Dough Bombs will take your gatherings to the next level. Since they're just the right size for popping in your mouth, they're super convenient to serve and enjoy. The combo of cheesy goodness and buttery flavor means they'll vanish from the plate in no time. They're such an easy way to wow your friends.
Frequently Asked Questions
- → Can I prepare these ahead?
Yes, you can prep them a few hours early and refrigerate. Brush them with garlic butter just before popping them in the oven.
- → What cheeses are good swaps?
Try cheddar, pepper jack, or provolone. Just go for a cheese that melts nicely and cut it into similar-sized cubes.
- → Why does my cheese leak out?
Ensure the dough is fully sealed with no thin spots. Roll it into tight balls to trap the cheese properly.
- → Can I freeze them before baking?
Absolutely. Wrap each one individually and freeze for up to three months. Bake straight from frozen, just add a few more minutes to the bake time.