Buttery Garlic Cheese Bombs Recipe
Buttery Garlic Cheese Bombs are a delicious and indulgent treat that can be made quickly and easily at home. These fluffy, golden, and cheesy bites are perfect for serving as appetizers, snacks, or even as a side dish for your favorite meals. With the combination of melted cheese, buttery garlic, and soft dough, these cheese bombs are sure to be a hit at any gathering.
While this recipe is simple, it offers layers of flavor that will leave your guests asking for more. This recipe will walk you through the process of making these mouth-watering cheese bombs, giving you all the tips and tricks to ensure perfect results every time.
Instructions
1. Prepare the Dough
Begin by activating the yeast. In a small bowl, combine the warm milk with the sugar and active dry yeast. Stir gently to dissolve. Let it sit for about 5 minutes, or until the mixture becomes frothy. This is a sign that the yeast is activated and ready for use.
In a separate large mixing bowl, combine the flour and salt. Once the yeast mixture is ready, pour it into the bowl with the dry ingredients. Add the melted butter and the egg, then mix everything together until a dough begins to form. You can use a spoon or your hands to bring it together.
Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little extra flour, but be careful not to add too much. You want the dough to be soft and slightly tacky.
Once kneaded, place the dough into a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
2. Prepare the Garlic Butter Sauce
While the dough is rising, make the garlic butter sauce. In a small saucepan, melt 6 tablespoons of butter over medium heat. Once the butter has melted, add the minced garlic and cook it for about 1-2 minutes, just until fragrant. Be careful not to let the garlic brown, as it can become bitter.
Remove the saucepan from the heat and stir in the chopped parsley, Italian seasoning (if using), and a pinch of salt. Set the garlic butter sauce aside to cool slightly. This will be used later for brushing onto the cheese bombs.
3. Make the Cheese Filling
While your dough is rising and the garlic butter sauce is cooling, prepare the cheese filling. In a medium-sized bowl, combine the shredded mozzarella, cream cheese pieces, and Parmesan cheese. Add garlic powder, salt, and pepper to taste. Mix everything until well combined.
If the cream cheese is too firm to mix easily, you can microwave it for about 10-15 seconds to soften it slightly. The consistency of the cheese mixture should be soft and spreadable, but still firm enough to hold its shape when wrapped in the dough.
4. Assemble the Cheese Bombs
Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and divide it into 12 equal portions. Roll each portion into a ball, about the size of a golf ball.
Take each dough ball and flatten it into a small disc, about 3-4 inches in diameter. Place a heaping tablespoon of the cheese filling in the center of each disc. Be careful not to overfill, as this can make it difficult to seal the dough.
Carefully fold the edges of the dough over the cheese filling, pinching the seams together tightly to seal the cheese inside. Roll the filled dough ball between your hands to shape it into a smooth, sealed ball.
Place the cheese bombs onto a greased or parchment-lined baking sheet. Leave a little space between each one to allow for expansion as they bake. If you prefer a more cohesive presentation, you can arrange the cheese bombs in a circular pattern, touching each other slightly.
5. Brush with Garlic Butter
Once all the cheese bombs are assembled, use a pastry brush to generously brush the garlic butter sauce over the tops of each dough ball. Make sure to coat each one well for maximum flavor. You can also use the remaining garlic butter to drizzle over the cheese bombs after they come out of the oven.
6. Bake the Cheese Bombs
Preheat your oven to 375°F (190°C). Once the oven is heated, place the baking sheet with the cheese bombs into the oven. Bake for 15-18 minutes, or until the cheese bombs are golden brown and puffed up. Keep an eye on them towards the end of the baking time to avoid over-browning.
The cheese bombs will likely release some cheese during baking, but don’t worry—it’s all part of the deliciousness. The key is to allow them to bake long enough so the dough fully cooks through without burning.
7. Serve and Enjoy
Once baked, remove the cheese bombs from the oven and allow them to cool for a few minutes. Drizzle any remaining garlic butter sauce over the tops of the cheese bombs, and garnish with extra chopped parsley and a sprinkle of grated Parmesan cheese if desired.
Serve the cheese bombs while they are still warm. They are perfect as an appetizer, side dish, or a fun snack for game days, parties, or family gatherings.
Tips and Variations
- Cheese Variations: While mozzarella is the classic choice for cheese bombs, you can experiment with other types of cheese. Cheddar, Monterey Jack, or Gouda would all work well as a filling. You can even use a combination of cheeses for extra flavor.
- Herb Variations: The garlic butter sauce can be customized to suit your preferences. You can add herbs like rosemary, thyme, or basil for a more aromatic flavor profile. You can also include a pinch of crushed red pepper flakes for a bit of heat.
- Make It Ahead: If you’re preparing these cheese bombs for a party or gathering, you can make them ahead of time. After assembling the cheese bombs and brushing them with garlic butter, cover them with plastic wrap and refrigerate for up to 12 hours before baking. This gives the dough time to chill and develop even more flavor.
- Freezing: You can also freeze these cheese bombs for later use. After assembling them, place the individual cheese bombs on a baking sheet and freeze them for 1-2 hours until they are firm. Once frozen, transfer them to a ziplock bag or airtight container. To bake, simply place the frozen cheese bombs on a baking sheet and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.
- Adding Bacon or Sausage: For a heartier cheese bomb, try adding crispy cooked bacon crumbles or cooked sausage to the cheese filling. This will give your cheese bombs an extra savory flavor.
- Gluten-Free Option: If you are following a gluten-free diet, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your yeast is gluten-free as well.
Troubleshooting and Common Issues
While making Buttery Garlic Cheese Bombs, there are a few common issues you might run into. Here are some troubleshooting tips to ensure that your cheese bombs come out perfectly every time.
1. Dough Won’t Rise
If your dough doesn’t rise properly, it could be due to a few different factors:
- Old Yeast: Yeast can lose its potency over time. Make sure your yeast is fresh, and always check the expiration date before using it.
- Water Temperature: Yeast is activated by warm temperatures. If the milk is too hot (over 120°F or 50°C), it can kill the yeast, while too cold will not activate it. The ideal temperature is between 100°F and 110°F (37°C – 43°C). If you don’t have a thermometer, you can test the temperature by dipping your finger into the milk; it should feel warm but not hot.
- Not Enough Rising Time: Yeast dough needs enough time to rise. If your dough hasn’t doubled in size after 1 hour, try giving it more time. You can place the bowl in a warm area (like near the oven or on top of the refrigerator) to speed up the process.
2. Dough Is Too Sticky or Too Dry
- Too Sticky: If your dough feels too sticky to handle after mixing, sprinkle in a small amount of flour (1 tablespoon at a time) while kneading until it becomes workable. Just be cautious, as too much flour can make the dough dense.
- Too Dry: If the dough is too dry and crumbly, you can add a bit of water or milk, one teaspoon at a time, until the dough reaches a soft, pliable texture.
3. Cheese Leaking Out During Baking
If the cheese filling is leaking out of the dough during baking, it’s likely that the dough wasn’t sealed properly around the edges. Be sure to pinch the seams tightly when sealing the dough around the cheese filling. You can also press the dough slightly when forming the balls to ensure a tight seal.
Another cause of cheese leakage can be overfilling the dough. Try to use just a heaping tablespoon of cheese filling in each ball to avoid this issue.
4. Cheese Bombs Are Too Doughy Inside
If your cheese bombs seem undercooked or doughy inside, it could be due to:
- Not Enough Baking Time: Make sure you are baking the cheese bombs long enough for the dough to fully cook through. The tops should be golden brown and the dough should feel firm to the touch. If you are unsure, you can cut one open to check if the dough is fully baked.
- Too Large Portions: If you made larger dough balls, they might need more time in the oven to bake through. Consider making smaller portions or adjusting the baking time for larger ones.
5. Burnt Tops or Bottoms
If your cheese bombs are burning on the top or bottom, it could be due to your oven’s temperature being too high, or the cheese bombs being too close to the heat source.
- Lower Oven Temperature: Try reducing the temperature by 10-15°F (5-7°C). Make sure your oven is preheated before putting the cheese bombs inside.
- Baking Position: Place the baking sheet in the middle rack of your oven to allow for even heat distribution. If your oven tends to have hot spots, you may want to rotate the baking sheet halfway through the baking time.
6. Dough Doesn’t Puff Up
If the dough doesn’t rise as expected during baking, it might be because the dough was overworked or didn’t have enough time to rise before baking. If you are short on time, you can let the dough rise for a shorter period, but for the best result, allow the dough to double in size during the first rise.
Reheating:
- In the Oven: The best way to reheat cheese bombs is in the oven. Preheat the oven to 350°F (175°C), then place the cheese bombs on a baking sheet. Bake for about 8-10 minutes, or until they are warmed through and the exterior is slightly crisp.
- In the Microwave: If you’re in a hurry, you can microwave the cheese bombs for about 20-30 seconds, but keep in mind that they won’t have the same crispy texture as when freshly baked.
Pairing Suggestions
These Buttery Garlic Cheese Bombs are versatile and can pair well with a variety of dishes. Here are some suggestions for what you can serve them with:
1. Marinara Sauce
Cheese bombs go perfectly with marinara sauce for dipping. The rich, tangy sauce complements the buttery garlic flavor of the cheese bombs. You can either serve the sauce warm on the side or drizzle it over the cheese bombs before serving.
2. Salads
For a lighter, healthier option, pair these cheese bombs with a fresh salad. A Caesar salad, arugula salad, or a simple mixed greens salad with a balsamic vinaigrette would all be delicious choices to balance out the richness of the cheese bombs.
3. Soup
Serve these cheese bombs alongside a hearty soup, such as tomato soup, minestrone, or even a creamy potato soup. The cheese bombs are perfect for dipping and will enhance the flavors of the soup.
4. Grilled Meats
If you’re serving these cheese bombs as a side dish for a larger meal, they go wonderfully with grilled meats like steak, chicken, or pork. The combination of tender, juicy meat and cheesy, buttery bites is simply irresistible.
5. Charcuterie Boards
Buttery Garlic Cheese Bombs are also great on a charcuterie board. Include some sliced cured meats, cheeses, olives, pickles, and crackers for a spread that your guests will love.
Conclusion
Buttery Garlic Cheese Bombs are a perfect combination of soft, fluffy dough and ooey-gooey cheese, all wrapped up in a flavorful garlic butter coating. Whether you’re making them for a special occasion or just because you’re craving something delicious, these cheese bombs are guaranteed to be a crowd-pleaser.
By following the steps outlined in this recipe, you’ll be able to create the ultimate cheesy snack that’s perfect for any occasion. So, gather your ingredients and get ready to enjoy some of the best garlic cheese bombs you’ve ever tasted!
Buttery Garlic Cheese Bombs are an indulgent and irresistible treat that everyone will love. Whether you’re serving them for a party, as an appetizer, or just as a special snack, they are sure to be a crowd favorite. The fluffy dough, creamy cheese filling, and savory garlic butter sauce create a perfect combination that is impossible to resist.
The recipe is customizable, allowing you to play with different types of cheeses, herbs, and seasonings to make them your own. With the right tools, patience, and a few simple ingredients, you can create these delicious cheese bombs in no time.
Take this recipe and make it your own. With every batch, you’ll discover new ways to perfect these cheesy, garlicky delights. Enjoy!
Buttery Garlic Cheese Bombs Recipe
Buttery Garlic Cheese Bombs are a delicious and indulgent treat that can be made quickly and easily at home. These fluffy, golden, and cheesy bites are perfect for serving as appetizers, snacks, or even as a side dish for your favorite meals. With the combination of melted cheese, buttery garlic, and soft dough, these cheese bombs are sure to be a hit at any gathering.
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (such as Pillsbury Grands)
- 1 cup shredded mozzarella cheese (or cheese of your choice)
- 1/2 cup unsalted butter, melted
- 3-4 cloves garlic, minced (or 1 tablespoon garlic powder)
- 1/4 teaspoon dried Italian seasoning (optional)
- 1/4 teaspoon salt (optional)
- 1 tablespoon chopped fresh parsley (optional, for garnish)