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Gooey Mozzarella Biscuit Bombs

Gooey Mozzarella Biscuit Bombs

Gooey Mozzarella Biscuit Bombs are the ultimate appetizer or snack, delivering a burst of cheesy goodness wrapped in a tender biscuit. This recipe is your shortcut to crowd-pleasing deliciousness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 biscuit bombs
Course: Appetizer, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 16.3 ounce can refrigerated biscuit dough such as Pillsbury Grands Flaky Layers
  • 8 ounces fresh mozzarella cheese cut into 1-inch cubes
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 pinch salt
  • Marinara sauce for dipping

Equipment

  • Baking Sheet
  • Parchment paper
  • Small Bowl
  • Pastry brush

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Open the can of refrigerated biscuit dough and separate the biscuits. Gently flatten each biscuit into a disc, about 3-4 inches in diameter. You can use your hands or a rolling pin for this step. Don't worry if they aren't perfectly round; rustic charm is part of their appeal.
    1 16.3 ounce can refrigerated biscuit dough
  3. Place one cube of fresh mozzarella cheese in the center of each flattened biscuit disc.
    8 ounces fresh mozzarella cheese
  4. Carefully bring the edges of each biscuit dough disc up and around the mozzarella cube, pinching them together securely to completely enclose the cheese. Ensure there are no gaps where the cheese can escape during baking. Roll gently in your hands to create a ball shape.
  5. Place the formed biscuit bombs, seam-side down, onto the prepared baking sheet, spacing them about 2 inches apart.
  6. In a small bowl, whisk together the melted butter, dried parsley, garlic powder, onion powder, and a pinch of salt.
    2 tablespoons melted unsalted butter, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ¼ teaspoon onion powder, 1 pinch salt
  7. Using a pastry brush, generously brush the tops and sides of each biscuit bomb with the seasoned butter mixture. This will give them a beautiful golden color and infuse them with savory flavor.
  8. Bake in the preheated oven for 12-15 minutes, or until the biscuit bombs are puffed up, golden brown, and the cheese inside is melted and gooey.
  9. Remove the baking sheet from the oven. Let the Gooey Mozzarella Biscuit Bombs cool for a few minutes on the baking sheet before transferring them to a serving platter. This allows the cheese to set slightly, preventing it from completely oozing out when bitten into.
  10. Serve immediately while they are warm and the mozzarella is wonderfully stretchy. Accompany with marinara sauce for dipping, if desired.
    Marinara sauce

Notes

Once cooled completely to room temperature, store any leftover Gooey Mozzarella Biscuit Bombs in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. For longer storage, freeze unbaked biscuit bombs until solid, then transfer to a freezer-safe bag and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 20-25 minutes.