Cheese Bombs
These Cheese Bombs have a delicious crunchy coating with warm, melted cheese on the inside!
Servings 10
Calories 238kcal
Ingredients
- 16.3 ounce tube Pillsbury Grands Biscuits 5 count
- 10 ounces Velveeta
- ¼ cup butter
- ½ cup Italian Style Bread Crumbs
- ½ cup panko Japanese style bread crumbs
- ¼ cup grated Parmesan
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
Instructions
- Start by cutting a soft cheese that melts easily (like Velveeta) into 1-ounce squares. Using the 4-ounce lines on the cheese package, 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!
- Preheat oven to 425°F.
- Mix together Italian style bread crumbs, panko bread crumbs, Parmesan, garlic salt and black pepper in a small bowl.
- Melt butter in a small bowl.
- Remove the cheese squares from the freezer.
- Cut the biscuits in half and flatten them. Place a cheese square on each one.
- Wrap the biscuit dough around the frozen cheese and pinch the edges together to seal well.
- Dip in the melted butter and coat with the bread crumb mixture.
- Place in a greased pie pan with the seam down.
- Bake at 425°F for 12-16 minutes or until golden brown.
Notes
Store the cooled leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1bomb | Calories: 238kcal | Carbohydrates: 12g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 502mg | Fiber: 1g | Sugar: 1g
