MI Coop Kitchen

Garlic Cheese Bombs

Recipe by
Great Lakes Energy Cooperative  
Prep: 20 | Cook: 10 | Servings: Depending on crowd size, 2-3 each

Yield: 24


  • 1 (16 ounce) can refrigerated buttermilk biscuits (non-flaky)
  • 4 mozzarella cheese sticks (cut into 6) OR 24 mini mozzarella balls
  • 2 tablespoons salted butter, melted
  • 1 large clove garlic, minced
  • 3 tablespoons fresh parmesan, grated
  • 1 tablespoon fresh parsley, chopped (or 1 1/2 teaspoons dry)
  • 1/2 teaspoon Italian seasoning
  • kosher salt, to taste (I use 1/2 teaspoon)


  1. Preheat oven to 400º F and lightly grease 2 mini-muffin tins or 1 large baking sheet with butter or non-stick spray.
  2. Take refrigerated biscuits and cut each one in thirds, then roll each piece out until it’s 1/4 – 1/8 inch thick. I use parchment paper and place pieces between and roll.
  3. Place one mozzarella ball on the edge of your dough strip and roll dough over the cheese until it wraps over itself. Seal any openings in seams with your fingers.
  4. Repeat with remaining dough bombs and transfer to greased muffin tin(s) or baking sheet.
  5. In a microwaveable bowl, combine butter with minced garlic and microwave until melted (30-45 seconds).
  6. In a large bowl, whisk together melted butter/garlic, parmesan, parsley, Italian seasoning and salt, then dip them individually in the mixture and place them in the muffin tins.
  7. Place tins in oven and bake for 10 minutes, or until golden brown.
  8. Remove garlic bombs from oven and serve immediately.****
  9. Enjoy!
**** I make these a day before up to baking  and refrigerate them until I am ready to bake them right before the tailgate. I place them in an aluminum pan and cover with foil to keep them warm.


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