Here’s a recipe for Gooey Mozzarella Biscuit Bombs — delicious, cheesy, and perfect for snacking or appetizers.
Gooey Mozzarella Biscuit Bombs Recipe
Ingredients:
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1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury flaky biscuits)
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8 oz mozzarella cheese, cut into small cubes or sticks
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4 slices of pepperoni or cooked bacon (optional, for extra flavor)
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2 tablespoons melted butter
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning (or dried oregano/basil mix)
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Marinara sauce or pizza sauce, for dipping
Equipment:
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Muffin tin or baking sheet
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Pastry brush (for butter)
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Toothpicks (optional)
Instructions:
Step 1: Preheat & Prep
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Preheat your oven to 375°F (190°C).
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Lightly grease a muffin tin or line a baking sheet with parchment paper.
Step 2: Prepare the biscuits
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Open the biscuit can and separate the dough into individual biscuits.
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Flatten each biscuit into a roughly 4-inch circle using your hands or a rolling pin.
Step 3: Add cheese & optional fillings
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Place 1-2 cubes or a small stick of mozzarella in the center of each flattened biscuit.
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If you want, add a piece of pepperoni or bacon on top of the cheese for extra flavor.
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Be generous with the cheese for that gooey effect!
Step 4: Seal the biscuit bombs
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Carefully fold the edges of the biscuit dough over the cheese to fully enclose it.
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Pinch and seal the edges well so the cheese doesn’t leak out during baking.
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You can shape them into balls or little pouches.
Step 5: Season the bombs
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Place each sealed biscuit bomb into the muffin tin or on the baking sheet.
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Brush the tops with melted butter.
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Sprinkle garlic powder and Italian seasoning evenly over each.
Step 6: Bake
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Bake in the preheated oven for about 12-15 minutes, or until the biscuits are golden brown and cooked through.
Step 7: Serve
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Let the biscuit bombs cool for a few minutes (they will be very hot inside!).
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Serve warm with marinara or pizza sauce for dipping.
Tips:
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You can also add other fillings like cooked sausage, jalapeños, or sautéed mushrooms.
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For a crispy outside, try brushing with butter mixed with a little grated Parmesan before baking.
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These are best eaten fresh but can be reheated in the oven.