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Hey guys! It’s me. Tiffany – from Creme de la Crumb, here to share a fantastic recipe for the carb n’ cheese lovers. Raise your hand if your favorite part of dining out is the free bread! Yeahhhhhh, I knew we were friends for a good reason.

Garlic Parmesan Cheese Bombs on a white plate.

This recipe is SO easy!! Just a couple of ingredients and the whole thing takes about 15 minutes. These are seriously bomb-licious (pun intended…) and we devoured them in about 3.2 seconds flat.I like them straight from the oven but my husband dipped his in ranch dressing. I think next time we’ll try alfredo sauce or marinara!

Garlic Parmesan Cheese Bomb pulled apart to show the gooey cheese.

Garlic Parmesan Cheese Bomb being pulled apart to show the gooey cheese.

*Recipe adapted from Love Bakes Good Cakes

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Garlic Parmesan Cheese Bombs

5 from 2 votes
By: Tiffany
This recipe is SO easy!! Just a couple of ingredients and the whole thing takes about 15 minutes. 
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 Servings

Ingredients 

  • 1 can refrigerated biscuits like the ones by Pillsbury - I used their Texas-style biscuits
  • 3 mozzarella cheese sticks cut into 4 pieces each (so you have 12 total)
  • 4 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon parmesan cheese

Instructions 

  • Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden.
  • Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

Nutrition

Calories: 197kcalCarbohydrates: 19gProtein: 4gFat: 12gSaturated Fat: 4gCholesterol: 14mgSodium: 458mgPotassium: 89mgFiber: 1gSugar: 1gVitamin A: 117IUCalcium: 33mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Italian American
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About Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

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Recipe Rating




90 Comments

  1. 5 stars
    These were amazing! My family absolutely loved them! The only negative thing that I have to say is that I didn’t make enough. I’ll definitely be making this again & again. Thank you so much for this recipe!

  2. 5 stars
    So simple, yet so good. I’ve made these numerous times and there are hardly ever any left! If there are any left, they get eaten for breakfast… The butter topping is soo good. I usually add a little bit of cheddar inside mine along with the mozzarella. Pairs perfectly with italian dishes and is super quick to put together!

  3. Hello! I am trying to make appetizers ahead of time so I too can enjoy my company. If I make apps with all different uncooked rolls, biscuits, breads, etc, should I cook them before freezing and then heat the night I need them or should I make them, then freeze them raw and defrost and cook them the night I need them. I know that is one long sentence! Thanks for the help.For example, your cheese bombs!

    1. There are a few appetizers that you can do that with but not all of them. The cheese bombs would work great doing this. That is a great idea and I hope that you are able to enjoy your company! Have a Merry Christmas! XOXO

  4. Can you prep these the night before and put them in the fridge or should it be done the day you are going to make them?

  5. For the garlic parmesan cheese bombs, do you chop up the mozzarella sticks with the breading still on them? Or do you take the breading off and keep just the cheese?

    1. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough.

    2. You don’t use the fried or baked mozzarella sticks. Use string cheese or maybe cubes of mozzarella. The cheese you use shouldn’t have breading on it to begin with.

  6. These are so simple and so easy! I “tested” one from the first batch and it was amazing. Thank you for sharing this recipe!