There’s nothing quite like the joy of pulling apart a hot, gooey mozzarella biscuit bomb right out of the oven.
These cheesy delights have become my go-to for gatherings and cozy nights in.
Inspired by the classic pull-apart bread, these biscuit bombs pack a flavorful punch with each bite-sized piece.
If you’re looking for a fun and easy recipe to impress your friends and family, look no further!
These mozzarella biscuit bombs are best served fresh and hot right from the oven.
They pair wonderfully with a side of marinara sauce for dipping.
You can also serve them alongside a crisp salad or a bowl of soup to round out a comforting meal.
Gooey Mozzarella Biscuit Bombs
Servings: 12 biscuit bombs
Ingredients
1 can (16 oz) refrigerated biscuit dough
12 mozzarella cheese cubes (approx 1 inch each)
4 tbsp butter, melted
2 cloves garlic, minced
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese
Marinara sauce for dipping
1. Preheat your oven to 375 degrees F (190 degrees C).
Grease a muffin tin and set aside.
2. Flatten each biscuit dough piece and place a mozzarella cube in the center.
Wrap the dough around the cheese, sealing the edges tightly.
3. In a small bowl, mix the melted butter, minced garlic, and Italian seasoning.
4. Dip each biscuit bomb into the butter mixture, then roll in grated Parmesan cheese. Place each bomb in a muffin tin cup.
5. Bake in the preheated oven for 10-12 minutes or until golden brown.
6. Remove from oven and let cool slightly before serving. Serve warm with marinara sauce for dipping.
Variations & Tips
For a spicy twist, add some chopped jalapeños or a sprinkle of red pepper flakes into the butter mixture.
If you’re a fan of extra cheese, try mixing in some shredded cheddar or Gouda with the mozzarella.
For those who love herbs, adding some freshly chopped basil or parsley can really brighten up the flavors.
Storage Instructions
Short-Term (1–2 Days):
Room Temperature:
Store in an airtight container at room temp for up to 1 day if your kitchen is cool and dry.
Fridge:
For longer freshness, store in an airtight container in the refrigerator for up to 3 days.
To Reheat:
Oven/Toaster Oven: 350°F (175°C) for 5–7 minutes, until warmed through.
Air Fryer: 325°F (160°C) for 3–5 minutes.
Microwave: 20–30 seconds per biscuit bomb (note: this may make them softer, less crispy).
Freezing (Best for Make-Ahead):
To Freeze (After Baking):
Let biscuit bombs cool completely.
Place them on a baking sheet and freeze individually for 1 hour.
Transfer to a zip-top freezer bag or airtight container.
Freeze for up to 2 months.
To Reheat from Frozen:
Oven: Bake at 350°F (175°C) for 10–12 minutes.
Air Fryer: 325°F (160°C) for 6–8 minutes.
Note: For best texture, avoid microwaving from frozen.
Per Biscuit Bomb (1 of 12):
Calories: ~170
Total Fat: ~11g
Saturated Fat: ~6g
Cholesterol: ~25mg
Sodium: ~400mg
Carbohydrates: ~13g
Sugar: ~1g
Fiber: ~0.5g
Protein: ~6g
Calcium: ~10% DV
Iron: ~6% DV
Nutrition Notes:
The mozzarella provides calcium and protein but adds saturated fat.
Biscuit dough is the main source of carbs and sodium.
Parmesan and butter contribute to richness and flavor, but also add fat and salt.
Serving with marinara sauce (about 2 tbsp) adds ~25–35 more calories and ~5g carbs per serving.
