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Home » Recipes » Appetizer » Cheese Bombs

Cheese Bombs

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These Cheese Bombs have a delicious crunchy coating with warm, melted cheese on the inside!

Cheese Bombs Cheese Filled Pillsbury Biscuits

There are so many different kinds of pizza balls to make that I wasn’t sure which one to make next. Since we are a cheese loving family and always have multiple kinds of cheese in the fridge, I figured I should make cheese pizza balls. But then, I got to thinking about eating cheese on a stick.

Have you ever tried it? Cheese on a stick is a big piece of deep fried cheese that is somewhat like a corn dog. Once I started thinking about it, regular old cheese pizza balls didn’t sound nearly as good. So, I switched from making another cheese pizza balls to making cheese bombs! Even the name sounds delicious!

Cheese Pizza Balls

Start by cutting a soft cheese that melts easily (like Velveeta) into 1 ounce squares. Using the 4 ounce lines on the cheese package, I cut 4 ounce pieces of cheese and cut each of them into 4 (1 ounce) pieces.

Place the cheese squares in the freezer for at least one hour or until frozen. This step is VERY important so don’t skip it!

Cheese Bombs Biscuit Pan

Mix together Italian style bread crumbs, panko bread crumbs, Parmesan, garlic salt and black pepper. Melt butter in a small bowl and remove the cheese squares from the freezer. Flatten 10 buttermilk refrigerator biscuits and place a cheese square on each one.

Wrap the biscuit dough around the frozen cheese and pinch the edges together to seal well. Dip it in the melted butter and then coat with the bread crumb mixture. Place in a greased pie pan with the seam down.

Baked Cheese Bombs

Bake at 425°F for 12-16 minutes or until golden brown.

Okay, here are a couple of things to keep in mind…

I am a foodie blogger/photographer in the business of showing pretty things therefore I am going to show you the best side of things.

Yes, one of the cooked cheese bombs is missing in the picture above…it was eaten and thoroughly enjoyed.

More than one of the cheese bombs exploded {pun intended} while baking but still tasted just as good.

Some of cheese oozed out of the cheese bombs even when they were placed with the seam down. That oozed cheese got nice and crispy and was quickly eaten.

Pizza Balls Recipe Pillsbury Biscuits

My kids loved these cheese bombs and are already asking me to make them again!

Cheese Filled Breadsticks Recipe

Oh yeah! A cheese bomb!

Continue to Content
cheese bomb on plate

Cheese Bombs

Yield: 10
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These Cheese Bombs have a delicious crunchy coating with warm, melted cheese on the inside!

Ingredients

  • 1 tube Pillsbury Buttermilk Biscuits, 10 count
  • 10 ounces of soft cheese, like Velveeta
  • 1/4 cup butter
  • 1/2 cup Italian Style Bread Crumbs
  • 1/2 cup panko
  • 1/4 cup grated Parmesan
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper

Instructions

  1. Start by cutting a soft cheese that melts easily (like Velveeta) into 1 ounce squares. Using the 4 ounce lines on the cheese package, I cut 4 ounce slices of cheese and cut each of them into four 1 ounce pieces. Place the cheese squares in the freezer for at least one hour or until frozen. This step is VERY important!
  2. Preheat oven to 425°F.
  3. Mix together Italian style bread crumbs, panko bread crumbs, Parmesan, garlic salt and black pepper in a small bowl.
  4. Melt butter in a small bowl.
  5. Remove the cheese squares from the freezer.
  6. Flatten biscuits and place a cheese square on each one.
  7. Wrap the biscuit dough around the frozen cheese and pinch the edges together to seal well.
  8. Dip in the melted butter and coat with the bread crumb mixture.
  9. Place in a greased pie pan with the seam down.
  10. Bake at 425°F for 12-16 minutes or until golden brown.
Nutrition Information:
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 238Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 502mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 10g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

© The Gunny Sack
Cuisine: American / Category: Appetizer

More pizza balls recipes:

Pepperoni Pizza Ball RollsPepperoni Pizza Balls

Bacon Cheeseburger Pizza BallsBacon Cheeseburger Pizza Balls

Macaroni and Cheese Balls BiteMacaroni and Cheese Balls

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Comments

  1. Kirana Jacobsen says

    May 28, 2019 at 3:48 pm

    Can I use mozzarella cheese? If I can, how long will these cheese bombs last?

    Reply
  2. nema says

    March 14, 2017 at 8:30 pm

    was wondering if i could use monterey jack cheese shredded maybe, instead of velveeta cheese

    Reply
    • Tonia says

      March 16, 2017 at 9:07 am

      Yes, you can use any cheese you want. The softer cheeses will have more of a melting, cheese bomb look. Enjoy!

      Reply
  3. Chris says

    June 5, 2016 at 3:53 am

    Been looking at your site in the office. Now I got my staff hungry. I guess I’ll be making something soon! Thanks for the recipes!

    Reply
  4. GrannyG says

    December 18, 2014 at 7:57 am

    Could you use mozzarella cheese instead of Velveeta?

    Reply
    • Tonia says

      December 18, 2014 at 8:52 am

      Yes, I think that would be delicious! Enjoy! ~Tonia

      Reply
  5. Sternberg says

    October 20, 2014 at 7:28 am

    What if you were to put triangles of that cheese inside of crescent rolls?

    Reply
    • Tonia says

      October 20, 2014 at 8:07 am

      Ohhh…I like the sound of that! Crescent rolls are delicious by themselves so imagine them filled with cheese!

      Reply
  6. Marya says

    January 23, 2014 at 6:25 pm

    Whenever I find a good recipe, I like to look at the comments to see if anybody who has made them has came back and commented on them. Well I’m returning the favor.

    These were fabulous ! My husband loved them. definitely going to make different variations next time. SO glad I found this recipe!

    Reply
    • Tonia says

      January 23, 2014 at 10:44 pm

      Thanks so much Marya! My son has been begging me to make these again so I will be making them soon!

      Reply
  7. Joy says

    July 22, 2013 at 2:57 pm

    Question: The cheese looks like it was rolled in the bread crumb mixture, was it and then covered with the biscuit and rolled again? Either way they look delicious and I will be making them.

    Thank you for sharing your ideas.

    Reply
  8. nonie says

    July 22, 2013 at 11:48 am

    I was wondering what side dish would go with the these cheese bombs I really want to make them.

    Reply
  9. Mackenzie says

    July 6, 2013 at 1:57 pm

    Those look amazing! I love the ‘ball’ collection you’ve created! 🙂

    Reply
    • Tonia says

      July 7, 2013 at 8:58 am

      Thanks! I love all of them!

      Reply
  10. [email protected] Life says

    July 4, 2013 at 3:44 pm

    Now here’s something my kids would truly love!! They look too good!

    Reply
    • Tonia says

      July 7, 2013 at 9:18 am

      Thanks Jocelyn!

      Reply
  11. Kristen Duke says

    July 3, 2013 at 6:08 pm

    These look tasty!

    Reply
  12. Julie @ Julie's Eats & Treats says

    July 3, 2013 at 1:11 pm

    Wow…I think I’m drooling. These are the bomb!

    Reply
    • Tonia says

      July 7, 2013 at 9:25 am

      Thanks Julie! Wipe the drool off and make some! 🙂

      Reply
  13. Hayley @ The Domestic Rebel says

    July 2, 2013 at 11:11 pm

    Oh my gosh, my mouth just watered! These look INSANE. Like a little grilled cheese bomb!

    Reply
  14. [email protected] says

    July 2, 2013 at 10:49 pm

    Oh how fun! I’m sure kids and adults would love these 🙂

    Reply
  15. Becca @ Amuse Your Bouche says

    July 2, 2013 at 2:36 pm

    Oh my goodness I think my chin just hit the floor. These look incredible!!

    Reply
  16. Chung-Ah | Damn Delicious says

    July 2, 2013 at 2:28 am

    How could anyone resist that ooey goey cheesy interior?!

    Reply
    • Tonia says

      July 2, 2013 at 8:18 am

      I sure can’t! Thanks Chung-Ah!

      Reply
  17. Jenna says

    June 29, 2013 at 5:13 pm

    uh oh, these look so ooey gooey cheesy good! Thanks Tonia!

    Reply
  18. Nancy [email protected] says

    June 28, 2013 at 9:17 pm

    I have to make these! The kids would love it!

    Reply
    • Tonia says

      June 29, 2013 at 2:44 pm

      Thanks, Nancy!

      Reply
      • Jessica Shook says

        August 10, 2013 at 4:04 pm

        Im Making These Today Ill Tell You My Results <3 Would Love To Post Up A Pic 2 🙂

        Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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