Easy to prepare and extremely delicious, these Garlic Butter Cheese Bombs are a great snack for everyone. They’re great for parties or just a quick snack at home because the outside is brown and buttery and the cheese inside melts.
Recipe Overview
- Cuisine: American
- Course: Appetizer / Snack
- Difficulty: Easy
- Servings: 8 bombs
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Calories per Serving: ~180 kcal (estimate)
Ingredients
- 1 package Trader Joe’s Garlic & Herb Pizza Dough (or any pizza dough)
- String cheese or mozzarella blocks, cut into bite-sized pieces
- 2-3 tablespoons melted butter
- 1 tablespoon freshly chopped parsley or dried herbs
- Optional: Marinara sauce for dipping
Instructions
- Prepare the Dough: Sprinkle some flour on your working surface. Using the pizza dough, divide it into eight equal portions and set them aside.
- Shape the Bombs: A small ball should be formed from each portion, and then the ball should be slightly flattened using a rolling pin or your fingertips.
- Add the Cheese: Each dough circle that has been flattened should have a piece of mozzarella placed in the middle of it.
- Seal: Ensure that there is no possibility of the cheese escaping by gathering the edges of the dough around the cheese and pinching it hard to seal it.
- Arrange: Position the dough balls with the seam side down in a baking dish that has been buttered.
- Butter Wash: After the butter has melted, combine it with the herbs, and then generously brush it over the top of each bomb.
- Bake: Brown the tops by baking them at 375 degrees Fahrenheit (190 degrees Celsius) for fifteen to twenty minutes.
- Serve:After removing the dish from the oven, sprinkle it with a little bit of garlic butter and serve it warm with a side of marinara sauce. This will provide an added touch of flavor.
Cheesy Garlic Bombs
- 1 pkg pizza dough (garlic & herb or plain)
- String cheese or mozzarella, cut into bite-sized pieces
- 2–3 tbsp melted butter
- 1 tbsp fresh parsley or dried herbs
- Marinara sauce (optional, for dipping)
Prepare the Dough
Sprinkle flour on your work surface. Divide the pizza dough into 8 equal portions.
Shape the Bombs
Roll each portion into a ball, then flatten slightly with a rolling pin or your fingertips.
Add Cheese & Seal
Place a piece of mozzarella in the center of each circle. Gather edges around cheese and pinch firmly to seal.
Arrange & Brush
Place seam-side down in a buttered baking dish. Mix melted butter with herbs and brush generously over each bomb.
Bake
Bake at 375°F (190°C) for 15–20 minutes until golden brown on top.
Serve
Remove from oven, brush with extra garlic butter, and serve warm with marinara sauce for dipping.
Conclusion
It is certain that these cheese bombs will be well received, regardless of whether you are serving them at a party or enjoying them as a snack on the weekend. The combination of dough laced with herbs and cheese that is oozing with gooeyness is enticing; nevertheless, you should be prepared for them to disappear quickly.
FAQs for Cheesy Garlic Bombs
Can I use homemade pizza dough instead of store-bought?
In a word, yes. Just about any recipe for pizza dough will do the trick. Before you begin working with the dough, you should make sure that it is at room temperature. This is because cold dough is more difficult to stretch and seal properly.
What types of cheese work best for this recipe?
Because they melt smoothly without becoming overly sloppy, string cheese and mozzarella blocks are the perfect candidate for this application. Pepper jack cheese, which has a fiery bite, cheddar cheese, which has a sharper flavor, and even cream cheese that has been blended with herbs for a different texture are all options that you can try.
How do I prevent the cheese from leaking out during baking?
Make sure that the seams are pressed together tightly, and then lay them in the baking dish with the seams facing down. Avoid packing the dough with an excessive amount of cheese, and check to see that there are no holes or thin patches in the dough.
Can I prepare these ahead of time?
It is possible to put together the bombs, then lay them on a baking sheet, cover them firmly, and store them in the refrigerator for up to twenty-four hours. In addition, you may freeze them without baking them for up to a month; when cooking from frozen, you will need to add a few minutes to the total amount of time spent in the oven.
My dough keeps shrinking back when I try to flatten it. What should I do?
That the gluten is too tight is indicated by this. Repeat the process after allowing the dough to rest at room temperature for ten to fifteen minutes. In addition to being more malleable, it ought to be considerably simpler to work with.
Can I make these in an air fryer?
Yes, the air fryer is quite effective. Cook at 350 degrees Fahrenheit (175 degrees Celsius) for approximately 8 to 10 minutes, checking midway during the cooking process. It is possible that you will need to work in batches depending on the size of your air fryer.
What other dipping sauces pair well with garlic bombs?
In addition to marinara, add some diversity to your dish by experimenting with ranch dressing, garlic aioli, pesto, alfredo sauce, or even a spicy buffalo sauce.
How do I know when they’re fully cooked?
When the tops of the bombs have a golden brown color and the dough has a hollow sound when it is tapped, the bombs are ready. In the event that you are doubtful, you can cut one open to guarantee that the cheese has melted and the dough has been cooked all the way through.
Can I add other fillings besides cheese?
unquestionably. In order to enhance the flavor of the cheese, you could consider incorporating small chunks of pepperoni, fried bacon bits, sliced jalapeños, or sun-dried tomatoes alongside the cheese.
How should I store and reheat leftovers?
For up to three days, garlic bombs can be stored in the refrigerator in an airtight container after they have been cooled. Reheat in an oven preheated to 350 degrees Fahrenheit for five to seven minutes or in an air fryer for three to four minutes until it is completely warmed through. It is possible that the dough will get slightly chewy if it is microwaved.
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