Gooey Mozzarella Biscuit Bombs
A cheesy, gooey, and indulgent appetizer or snack featuring fluffy biscuit dough wrapped around melty mozzarella cheese. Perfect for parties, game day, or a fun family treat, these bite-sized bombs are quick to prepare and always a crowd-pleaser.
Equipment
- Mixing bowl
- Rolling pin (optional, for flattening dough)
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush (optional, for egg wash)
- - Knife or pizza cutter
- Measuring cups and spoons
Ingredients
- For the Biscuit Bombs:
- 1 can 16.3 oz refrigerated biscuit dough (8–10 biscuits)
- 2 cups shredded mozzarella cheese or string cheese sticks, cut into pieces
- 1/2 cup grated Parmesan cheese optional, for coating
- 1 teaspoon garlic powder optional, for coating
- 1 large egg for egg wash
- Optional: Marinara sauce or ranch dressing for dipping
Instructions
Prepare the Dough :
- Separate the biscuit dough into individual pieces. Flatten each biscuit with your hands or a rolling pin to form a small circle.
Add the Cheese :
- Place a generous spoonful of shredded mozzarella or a piece of string cheese in the center of each flattened biscuit.
- Pull the edges of the dough up and around the cheese, pinching them together to seal completely. Roll the dough into a ball to ensure no cheese leaks out.
Coat the Bombs :
- In a small bowl, whisk the egg to create an egg wash. Brush the outside of each dough ball with the egg wash.
- In another bowl, mix the grated Parmesan cheese and garlic powder (if using). Roll each dough ball in the Parmesan mixture to coat evenly.
Bake :
- Place the coated dough balls on the prepared baking sheet, leaving space between each one.
- Bake in the preheated oven for 12–15 minutes, or until golden brown and puffed up.
Serve :
- Let the biscuit bombs cool slightly before serving. Serve warm with marinara sauce or ranch dressing for dipping.
Notes
Substitute mozzarella with other cheeses like cheddar, pepper jack, or a blend for variety.
Use gluten-free biscuit dough for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Freeze unbaked biscuit bombs on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 2–3 minutes to the cooking time.
Use gluten-free biscuit dough for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Freeze unbaked biscuit bombs on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 2–3 minutes to the cooking time.