Gooey Mozzarella Biscuit Bombs

Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes
Difficulty: Very Easy | Intensity: Low (minimal hands-on effort, no special skills)
Yield: 16 biscuit bombs | Category: Appetizer, Snack, Side Dish, Comfort Food

Prepare for pure, unadulterated cheesy bliss. These Gooey Mozzarella Biscuit Bombs are the ultimate quick-fix, crowd-pleasing appetizer or snack that delivers maximum wow-factor with minimal effort. Imagine fluffy, buttery biscuit dough wrapped around a hidden treasure of molten mozzarella cheese, brushed with garlic-herb butter, and baked until golden perfection. Each pull-apart bite reveals an irresistibly stretchy, gooey cheese center. Perfect for game day, party platters, or a fun family dinner side, these bombs are dangerously addictive, universally loved, and guaranteed to disappear in minutes.

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Ingredients

For the Biscuit Bombs:

• 1 (16.3 oz) can refrigerated jumbo buttermilk biscuits (8-count, like Pillsbury Grands!)

• 8 string cheese sticks (low-moisture, part-skim mozzarella works best)

• ¼ cup (½ stick) unsalted butter, melted

• 1 tsp garlic powder

• ½ tsp dried Italian seasoning

• ¼ tsp kosher salt

• Optional for filling: 16 small pepperoni slices, a pinch of cooked sausage, or a thin slice of jalapeño

For the Dipping Sauces (Choose Your Favorite):

• Marinara Sauce: 1 cup warmed marinara or pizza sauce

• Ranch Dip: ½ cup sour cream mixed with 2 tbsp ranch seasoning

• Garlic Butter Sauce: Reserve 2 tbsp of the melted garlic butter from the brush-on step

For Garnish (Optional):

• 2 tbsp finely grated Parmesan cheese

• 1 tbsp chopped fresh parsley or chives

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Instructions

Step 1: Prep & Preheat

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly grease it if not using parchment.

2. In a small bowl, combine the melted butter, garlic powder, Italian seasoning, and salt. Set aside. This is your flavor-packed garlic butter wash.

3. Prep the Cheese: Cut each string cheese stick in half crosswise, so you have 16 small cheese cylinders.

Step 2: Assemble the Bombs

1. Separate the biscuit dough into 8 pre-cut rounds. Using your fingers or a rolling pin, gently stretch and flatten each biscuit into a 5-inch round. Tip: If the dough is sticky, lightly dust your hands and work surface with flour.

2. Add Fillings: Place one half of a string cheese (and your optional add-in, like a pepperoni slice) in the center of each flattened biscuit.

3. Wrap & Seal: Gather the edges of the biscuit dough up and around the cheese, pinching them firmly at the top to create a tight seal. Roll gently between your palms to form a smooth, round ball. Ensure there are no holes or thin spots, or the cheese will leak during baking.

4. Place each sealed bomb seam-side down on the prepared baking sheet, spacing them about 2 inches apart.

Step 3: Butter & Bake

1. Using a pastry brush, generously brush the top and sides of each biscuit bomb with the prepared garlic butter mixture. Reserve any remaining butter for a second brush after baking.

2. Optional Garnish: For extra flavor and crunch, sprinkle the tops lightly with grated Parmesan cheese before baking.

3. Bake on the center rack for 12-15 minutes, or until the bombs are puffed up and a deep, golden brown all over.

Step 4: The Final Glaze & Rest

1. Remove the baking sheet from the oven. Immediately brush the hot biscuit bombs with any remaining garlic butter (or with the reserved 2 tbsp if making a separate dipping sauce).

2. CRUCIAL STEP: Let the bombs rest on the baking sheet for 3-5 minutes before serving. This short rest allows the molten cheese inside to cool just enough to be gloriously gooey instead of lava-hot and runny. It also lets the biscuit structure set slightly.

Step 5: Serve Immediately

1. Transfer the warm bombs to a serving platter. Sprinkle with chopped fresh parsley or chives for a pop of color.

2. Serve immediately with small bowls of warm marinara sauce, cool ranch dip, or extra garlic butter for dipping.

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Chef’s Notes & Tips for Success

• Seal is Everything: A tight, secure seal is the only thing standing between you and a gooey bomb versus a cheesy puddle. Pinch the dough firmly and roll it smooth.

• Cheese Choice Matters: Low-moisture, part-skim mozzarella string cheese melts perfectly and creates that iconic “stretch.” Fresh, high-moisture mozzarella will release too much water and make the dough soggy.

• Don’t Overbake: Bake just until golden. Overbaking can cause the cheese to completely liquefy and burst through the seams.

• Make-Ahead & Freezing: You can assemble the bombs up to 24 hours in advance. Place them on the baking sheet, cover tightly with plastic wrap, and refrigerate. Bake straight from the fridge, adding 1-2 minutes to the bake time. For freezing, arrange unbaked bombs on a tray to flash-freeze solid, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the bake time.

• Creative Variations:

  • Pepperoni Pizza Bombs: Add a slice of pepperoni and a tiny dollop of marinara inside with the cheese.

  • Everything Bagel Bombs: Brush with everything bagel seasoning before baking.

  • Cheddar Bacon Bombs: Use cheddar cheese sticks and fill with a pinch of cooked, crumbled bacon.

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Nutrition Information (Per 1 Biscuit Bomb, without dip)

**Percent Daily Values are based on a 2000 calorie diet. These are estimates and will vary significantly based on the specific brand of biscuit dough and cheese used. Sodium is primarily from the packaged biscuit dough.*