Italian Cheese Bombs
Italian Cheese Bombs are biscuit dough wrapped around Tomato Basil Cheddar Cheese brushed with Italian garlic butter, baked to perfection in a cast-iron skillet, and served with marinara for dipping. These 5-ingredient appetizers are a perfect snack for your next party or tailgate!
Servings: 8 servings
Calories: 58kcal
Equipment
Ingredients
- 1 16 ounce can- 8 count refrigerated biscuits, cut in half
- 1 8 ounce Tomato Basil Cheese by Jisa Farmstead Cheese, cut into 16 squares
- 1/2 stick 1/4 cup salted butter, melted
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- marinara sauce for dipping
Instructions
- Preheat oven to 400 degrees. Spray a cast-iron skillet with non-stick cooking spray.
- Cut the cheese block into 16 even-sized squares. Cut each biscuit in half.
- Place one cube of the cheese in the middle of the biscuit dough and wrap around the cheese, pinching it closed.
- Place each ball seam side down in the prepared skillet, leaving space in between them for them to grow.
- Whisk the garlic powder and Italian seasoning into the melted butter, and brush over the tops of the balls. Set remaining butter aside.
- Bake for 12-15 minutes or until the cheese bombs are golden brown on top.
- Brush with the remaining butter when you take them out if desired.
- Serve hot with a marinara sauce for dipping.
Notes
Use the same baking instructions for the electric pellet grill to make this outside.
Nutrition
Serving: 1g | Calories: 58kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 146mg | Fiber: 1g | Sugar: 1g