Garlic Butter Mozzarella Cheese Bombs with Fresh Herbs
Cheese Bombs
Soft, warm dough rolls stuffed with gooey mozzarella and brushed with savory garlic herb butter.
There is nothing quite like the satisfaction of a warm, buttery roll that hides a gooey secret inside. These Mozzarella Cheese Bombs are the ultimate crowd-pleaser, combining the pillowy soft texture of fresh dough with the salty, stretchy bliss of melted mozzarella. They are incredibly simple to put together, making them my go-to appetizer for last-minute gatherings, game days, or cozy movie nights at home with the family.
The magic really happens in the finishing touch—a generous brushing of melted garlic butter infused with fresh parsley and a dusting of Parmesan cheese. When these come out of the oven, the aroma of toasted garlic and herbs is absolutely irresistible. Serve them alongside a bowl of warm marinara sauce for dipping, and watch them disappear in minutes! It is a fun, hands-on recipe that kids and adults alike will fall in love with.
Nutrition (per serving)
Directions
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1
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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2
Open the refrigerated biscuit dough and separate into individual biscuits.
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3
Flatten each biscuit into a small circle using your fingers or a rolling pin.
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4
Place one mozzarella pearl or a 1-inch cube of mozzarella in the center of each dough circle.
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5
Fold the edges of the dough up and over the cheese, pinching very tightly to seal, then roll gently between your palms to form a smooth ball.
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6
Place the dough balls on the prepared baking sheet, seam-side down, about 2 inches apart.
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7
In a small bowl, melt the butter in the microwave. Stir in the minced garlic and chopped parsley.
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8
Brush about half of the garlic butter mixture over the tops of the dough balls.
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9
Bake for 12 to 15 minutes, or until the rolls are beautifully golden brown on top.
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10
Remove from the oven and immediately brush with the remaining garlic butter and sprinkle with grated Parmesan. Serve warm with marinara sauce.
Ingredients
- Refrigerated biscuit dough:16 oz
- Mozzarella cheese pearls or cubes:8 pieces
- Unsalted butter:4 tbsp
- Garlic cloves, minced:2 pieces
- Fresh parsley, finely chopped:1 tbsp
- Grated Parmesan cheese:2 tbsp
- Marinara sauce for serving:1 cup
Tips & Notes
- Pinch the dough seams very securely to ensure the cheese doesn't leak out during the baking process.
- Use whole milk mozzarella for the best flavor and a superior, stretchy cheese pull.
- For a little extra heat, sprinkle some red pepper flakes into your garlic butter mixture before brushing.
- If you have leftover dough, you can cut it into strips and make garlic knots using the same butter recipe.
