Pull-Apart Buttery Garlic Cheese Bombs

These Pull-Apart Buttery Garlic Cheese Bombs are the ultimate crowd-pleasing appetizer or side dish. They are incredibly easy to make, utilizing pre-made dough (like biscuit dough or pizza dough) to create soft, pillowy rolls stuffed with a gooey mozzarella center. Each bomb is generously brushed with a rich, savory mixture of melted butter, fragrant garlic, and fresh herbs, then baked until golden brown and bubbling.

The best part is the interactive experience of pulling apart the warm, cheesy clusters. The combination of the buttery, garlicky exterior and the melted cheese pull is simply irresistible. Perfect for game days, dinner parties, or whenever you need a quick and satisfying comfort food fix, these cheese bombs are guaranteed to disappear fast.

Ingredients

For the Cheese Bombs:

• 1 can (approx. 16 oz) refrigerated biscuit dough (e.g., Grands! or similar style) or 1 lb pre-made pizza dough

• 8 oz (225g) block low-moisture mozzarella cheese, cut into 1-inch cubes (approx. 12-16 cubes)

• Non-stick cooking spray or melted butter for greasing the pan

For the Buttery Garlic Glaze:

• 1/2 cup (1 stick, 113g) unsalted butter, melted

• 4 cloves garlic, finely minced (about 1-2 tablespoons)

• 1 teaspoon dried oregano

• 1/2 teaspoon dried parsley

• 1/4 teaspoon garlic powder

• 1/4 teaspoon salt

• 2 tablespoons fresh parsley, finely chopped (for garnish)

• Optional: 1/4 cup grated Parmesan cheese (for sprinkling)

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a 10-inch cast-iron skillet with melted butter or non-stick spray.

2. Prepare the Dough:

   • If using biscuit dough: Open the can and separate the dough into individual biscuits. For smaller bombs, you can cut each biscuit in half, making 16 pieces. For larger bombs, use each biscuit whole (8 pieces). Flatten each piece of dough slightly with your fingers into a small circle, about 3 inches in diameter.

   • If using pizza dough: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut the dough into 12-16 equal-sized squares or circles.

3. Stuff and Roll: Place one cube of mozzarella cheese in the center of each flattened piece of dough. Carefully gather the edges of the dough up and over the cheese, pinching them tightly together to seal it completely. Roll the dough gently between your palms to form a smooth, round ball, ensuring there are no gaps where the cheese could leak out.

4. Arrange: Place the stuffed cheese bombs, seam-side down, into the prepared baking dish or skillet. Arrange them close together, but not overly crowded (they will expand as they bake).

5. Make the Glaze: In a small bowl, whisk together the melted butter, minced garlic, oregano, dried parsley, garlic powder, and salt until well combined.

6. Glaze the Bombs: Generously brush the tops and sides of all the arranged cheese bombs with about two-thirds of the garlic butter mixture. Save the remaining glaze for after baking.

7. Bake: Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese bombs are golden brown on top and cooked through. The cheese should be melted and gooey inside.

8. Final Glaze: Remove the baking dish from the oven. While the cheese bombs are still hot, immediately brush them with the remaining garlic butter glaze. Sprinkle generously with the fresh chopped parsley and, if using, the grated Parmesan cheese.

9. Serve: Let the cheese bombs rest for 5-10 minutes before serving. This allows the cheese to set slightly and prevents burning mouths. Serve warm, pulling the bombs apart by hand.

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