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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!

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 teaspoon garlic salt
  • 1/4 teaspoon 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.

© Tonia Larson
Cuisine: American / Category: Appetizer

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About Tonia Larson

Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

Comments

    • Tonia says

      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

    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

  6. Marya says

    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

  7. Joy says

    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

  13. Hayley @ The Domestic Rebel says

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

    Reply

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