Pillsbury Biscuit Garlic Butter Cheese Bombs
Flaky Pillsbury biscuit garlic butter cheese bombs with gooey mozzarella centers brushed in buttery garlic herb sauce.
Pin Share Print Servings: 8 bombs
Calories: 210kcal
Cost: $8
Equipment
- 1 Baking Sheet (For baking the bombs)
- 1 Parchment paper (Prevents sticking)
- 1 Rolling Pin (Or use hands to flatten biscuits)
- 1 Pastry brush (For brushing garlic butter)
- 1 Knife (For cutting mozzarella cubes)
- 1 Mixing bowl (For garlic butter mixture)
Ingredients
- 1 can (16 oz) Pillsbury Grands refrigerated biscuits - 8 large biscuits
- 8 oz Mozzarella cheese - Cut into 1-inch cubes or use string cheese pieces
- 4 tablespoon Butter - Melted for garlic butter
- 3 cloves Garlic - Finely minced
- 1 teaspoon Italian seasoning - Adds herby flavor
- ¼ teaspoon Salt - For seasoning butter
- 2 tablespoon Fresh parsley - Chopped for garnish
- 2 tablespoon Parmesan cheese - For topping
- 1 pinch Red pepper flakes - Optional, for mild heat
Instructions
- Flatten each biscuit into 4-inch circle on floured surface.
- Place one mozzarella cube in center of each biscuit.
- Pinch seams tightly and roll into smooth balls.
- Mix melted butter, garlic, salt, parsley, and Italian seasoning.
- Coat each dough ball lightly with garlic butter.
- Place on parchment-lined baking sheet; bake at 375°F for 12–15 minutes until golden.
- Immediately brush with remaining garlic butter after baking.
- Sprinkle Parmesan and extra parsley; serve warm for best cheese pull.
Notes
Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used
Nutrition
Serving: 1bomb | Calories: 210kcal (11%) | Carbohydrates: 18g (6%) | Protein: 6g (12%) | Fat: 13g (20%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg (12%) | Sodium: 520mg (23%) | Potassium: 70mg (2%) | Fiber: 0.5g (2%) | Sugar: 2g (2%) | Vitamin A: 240IU (5%) | Vitamin C: 1mg (1%) | Calcium: 110mg (11%) | Iron: 1.2mg (7%)