Cheese Bombs
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
For the dough and egg wash: Preheat the oven to 400 degrees F
3
Line 2 baking sheets with parchment paper
4
Separate the biscuits, then pat out each biscuit between your hands to flatten slightly
5
Lay the biscuits out on a floured work surface
6
Choose 1 of the 3 filling options below
7
For the mozzarella, tomato and basil filling: In the center of each biscuit, place 1 basil leaf, about 1 teaspoon sundried tomatoes and 1 mozzarella ball
8
For the Cheddar, bacon and onion filling: In the center of each biscuit, place about 1 teaspoon bacon, about 1 teaspoon caramelized onions and 1 cube of Cheddar
9
For the nacho filling: In the center of each biscuit, place about 2 teaspoons taco meat, about 1 teaspoon jalapeno and 1 cube of cheese
10
To form and bake the cheese bombs: Lightly brush some egg wash around the edge of each biscuit
11
Fold the dough up to enclose the filling and form a half circle
12
Pinch the edges closed and then fold the ends of the half circle into the center and pinch together to form a ball
13
Gently roll between your hands to form a nice round ball
14
Transfer to one of the prepared baking sheets
15
Repeat with the remaining dough circles
16
Brush each cheese bomb with the egg wash
17
If making the mozzarella, tomato and basil version, sprinkle the bombs with the garlic powder
18
Bake until golden brown, 10 to 12 minutes
19
Let rest for 5 minutes before serving
20
Caution: filling maybe be hot