Garlic Parmesan Cheese Bombs

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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

Garlic Parmesan Cheese Bombs

Garlic Parmesan Cheese Bombs

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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
Author Tiffany
Servings: 12 Servings


  • 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


  • 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.


Serves: 12

Calories197kcal (10%)Carbohydrates19g (6%)Protein4g (8%)Fat12g (18%)Saturated Fat4g (20%)Cholesterol14mg (5%)Sodium458mg (19%)Potassium89mg (3%)Fiber1g (4%)Sugar1g (1%)Vitamin A117IU (2%)Calcium33mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish
Cuisine Italian American
Keyword cheese bombs, garlic parmesan cheese bombs
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


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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  1. 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

  2. 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?

  3. 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. 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.

  4. These were such a hit and they were so easy to make!! Everyone loved them! Instead of mozzarella sticks, I used fresh mozarella. The butter sauce on top adds so much flavor! Thanks for a great recipe with just a few ingredients!!

  5. I made these into pizza bombs. I did some pepperoni and some Hawaiian. We all loved them but takes time rolling the dough out. My daughter rolled while I stuffed. Great recipe!!

  6. Made this for dinner tonight was a big hit. Followed instructions exactly except cooked on stove for 4 hours. Made with mozzarella parmesan garlic bombs.

  7. I made these last night they looked so good coming out of the oven but I was really disappointed bc the cheese didn’t melt on the inside. Has anyone else had this problem? I used grand biscuits

  8. i have found multiple recipes to makes these. I have now tried it 3 times and everytime the cheese has never melted. any suggestions on the issue, and dont say cook them longer, if i did then they would be burnt haha. Ive tried mozz string cheese, mozz shredded cheese, and even tried a recipe that called for cubed cheddar cheese and still not melted. could maybe letting the cheese sit out for a min and get soft help?

    1. When I make Mozzerella sticks at home, I have to let the cheese sit out and come to room temperature first! I imagine it would be the same thing.

  9. This sounds DELICIOUS!!! Can’t wait for cooler weather so I can bake up a batch or 2!!! May actually try this in the NuWave… hate running the oven & the central air at the same time 😉

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