🧀🧈 Pillsbury Biscuit Garlic Butter Cheese Bombs
⭐ Ingredients (Makes 16 cheese bombs)
Cheese Bombs
- 1 can Pillsbury Grands! biscuits (8-count; each biscuit split in half = 16 pieces)
- 16 small cubes of mozzarella or cheddar
(about ¾–1 inch cubes) - 2 tbsp butter (for sealing fingers if dough sticks – optional)
Garlic Butter Topping
- 4 tbsp (½ stick) unsalted butter, melted
- 2–3 garlic cloves, minced
- 1 tbsp parsley, finely chopped (fresh or dried)
- 1–2 tbsp grated Parmesan (optional but delicious)
- Pinch salt
Optional Dips
- Marinara
- Ranch
- Garlic aioli
👩🍳 Instructions
1. Prep the Biscuit Dough
- Preheat the oven to 375°F (190°C).
- Open the Pillsbury biscuit can.
- Separate each biscuit, then split each one in half to create 16 thinner discs.
2. Add Cheese & Shape
- Place one cheese cube in the center of each dough piece.
- Pull the dough edges around the cheese and pinch well to seal (important to prevent cheese leaking).
- Roll gently into a smooth ball.
3. Prepare Garlic Butter
In a small bowl mix:
- Melted butter
- Garlic
- Parsley
- Parmesan (if using)
- A pinch of salt
4. Brush & Bake
- Place cheese bombs seam-side down on a parchment-lined baking sheet.
- Brush each one generously with the garlic butter mixture.
- Bake 12–15 minutes, or until golden brown and puffed.
5. Brush Again (Optional but recommended)
As soon as they come out of the oven:
- Brush with more garlic butter for extra flavor and shine.
🍽️ Serve With
- Warm marinara
- Ranch dressing
- Pizza sauce
- Alfredo dip
Perfect for game nights, parties, or weeknight pasta dinners!
⭐ Tips & Variations
- Spicy version: Add red pepper flakes to the butter.
- Herb bombs: Add Italian seasoning to the dough before sealing.
- Extra cheesy: Add shredded cheese on top before baking.
- Air fryer: Cook at 350°F for 8–10 minutes until golden.