Mozzarella Biscuit Bombs (Print Version)
# Ingredients:
→ Dough & Filling
01 -
1 can (16 oz) refrigerated biscuit dough
02 -
8 mozzarella cheese cubes (about 1-inch each)
→ Garlic Butter Coating
03 -
2 tablespoons unsalted butter, melted
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon Italian seasoning
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon black pepper
→ For Topping & Serving
08 -
2 tablespoons grated Parmesan cheese
09 -
1 tablespoon fresh parsley, chopped (for garnish)
10 -
Marinara sauce (for dipping)
# Instructions:
01 -
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Separate the biscuit dough and flatten each piece into a 3-inch circle.
02 -
Place one mozzarella cube in the center of each dough circle. Fold the dough around the cheese, pinching the edges tightly to seal. Place the sealed side down on the baking sheet.
03 -
In a small bowl, mix melted butter, garlic powder, Italian seasoning, salt, and black pepper. Brush the butter mixture over each biscuit bomb.
04 -
Bake for 12-15 minutes, or until golden brown. Sprinkle with grated Parmesan and fresh parsley. Serve warm with marinara sauce for dipping.
# Notes:
01 -
For extra cheesiness, add shredded mozzarella inside before sealing the dough.
02 -
For a crispier crust, bake at 400°F (200°C) instead of 375°F.
03 -
These can also be cooked in an air fryer at 350°F (175°C) for 8-10 minutes, flipping halfway through.
04 -
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 5 minutes.