Golden on the outside, gooey melted cheese inside, brushed with rich garlic butter — perfect as a snack, side dish, or party appetizer.
📝 Ingredients (Makes 8–10 Cheese Bombs)
🥖 Dough
Option 1 (Easy Version):
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1 can refrigerated biscuit dough (8 pieces)
Option 2 (Homemade Dough):
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2 cups all-purpose flour
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1 tbsp sugar
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1 tsp salt
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1 tbsp instant yeast
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¾ cup warm milk
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2 tbsp melted butter
🧀 Filling
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8–10 cubes mozzarella cheese (1-inch pieces)
🧄 Garlic Butter
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4 tbsp melted butter
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2 cloves garlic (minced)
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1 tbsp chopped parsley
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¼ tsp salt
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Optional: pinch chili flakes
👩🍳 Step-by-Step Instructions
🔹 If Using Homemade Dough
1️⃣ Mix warm milk + sugar + yeast. Let sit 5 minutes.
2️⃣ Add flour, salt, and melted butter.
3️⃣ Knead 5–7 minutes until smooth.
4️⃣ Cover and let rise 1 hour until doubled.
🔹 Form the Cheese Bombs
1️⃣ Preheat oven to 180°C (350°F).
2️⃣ Flatten each dough piece.
3️⃣ Place 1 cube mozzarella in center.
4️⃣ Wrap dough tightly around cheese.
5️⃣ Seal edges well (important to prevent leaks).
6️⃣ Place seam-side down on baking tray.
🔹 Bake
Bake for 15–18 minutes until golden brown.
🔹 Brush & Finish
Mix melted butter + garlic + parsley + salt.
Brush generously over hot bombs.
Serve warm for best cheese pull.
🔥 Pro Tips
✔ Seal dough tightly to prevent cheese leaking
✔ Freeze cheese cubes 10 minutes before using (helps keep shape)
✔ Don’t overbake or cheese may harden
✔ Brush butter twice (before & after baking for extra flavor)
📊 Nutrition (Approx Per Bomb)
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Calories: 180–220
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Carbs: 18g
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Fat: 11g
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Protein: 6g
🥑 Variations
🍕 Pizza Style
Add ½ tsp pizza sauce + pepperoni inside.
🌶 Spicy Version
Add jalapeño slice inside.
🥓 Bacon Cheese Bombs
Add cooked bacon bits with cheese.
🥬 Herb Lovers
Add Italian seasoning inside dough.
❄️ Storage & Reheating
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Fridge: 3 days
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Reheat in air fryer 3–4 minutes
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Microwave makes them soft but less crispy
❓ FAQs
Q: Why did my cheese leak out?
A: Dough not sealed tightly.
Q: Can I air fry?
A: Yes — 170°C for 8–10 minutes.
Q: Can I freeze before baking?
A: Yes — freeze shaped bombs, bake from frozen + 3–4 extra minutes.
If Using Refrigerated Biscuit Dough + Mozzarella + Garlic Butter
Per 1 cheese bomb:
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🔵 6–8 WW Points
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Biscuit dough: 4–5 points
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Mozzarella cube: 1–2 points
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Butter glaze: 1–2 points
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👉 Larger bombs with extra butter can go up to 9 points each.
🔹 Lighter WW Version (Lower Points)
To reduce points:
✔ Use reduced-fat mozzarella
✔ Use light butter or light spread
✔ Use ½ biscuit dough per bomb (make smaller ones)
✔ Skip brushing twice with butter
🔸 Lighter Version:
4–5 WW Points per bomb
🔹 Homemade Dough Version
If made with flour, yeast, milk & butter:
~5–7 WW Points per bomb
(depends on dough size and butter amount)
⚖️ Tip for WW Members
Making 12 smaller bombs instead of 8 helps control portions and lowers points per serving.