Description
If you’re looking for a party snack that vanishes the second it hits the table, Bacon Cheese Bombs are it.
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (8-count)
- 4 oz cheddar cheese, cut into 8 cubes
- 4 strips cooked bacon, chopped
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Pinch of salt
- Optional: extra shredded cheese or jalapeños inside
Instructions
1. Preheat & Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Flatten the Dough
Separate the biscuit dough and flatten each round slightly with your hands or a rolling pin.
3. Fill with Cheese & Bacon
Place a cube of cheese and a sprinkle of chopped bacon in the center of each dough round. Fold the edges around the filling and pinch tightly to seal into a ball.
4. Season & Brush
In a small bowl, mix melted butter with garlic powder, parsley, and a pinch of salt. Place the sealed dough balls seam-side down on the baking sheet and brush generously with the seasoned butter.
5. Bake
Bake for 13–15 minutes, or until golden brown and puffed. The cheese will be melted, and the tops beautifully crisped.
6. Serve Warm
Let cool for a few minutes before serving. These are best enjoyed warm when the cheese is still gooey.
Notes
To Store:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 300°F oven for 8–10 minutes or until warmed through.
To Freeze:
You can freeze them baked or unbaked. Freeze unbaked bombs on a tray, then transfer to a freezer bag. Bake from frozen, adding 3–5 minutes to the cook time. Baked bombs can be reheated from frozen at 350°F for about 15 minutes.
To Make Ahead:
Assemble and refrigerate up to 24 hours before baking. Brush with butter just before they go in the oven.
- Prep Time: 10
- Cook Time: 15
- Category: appetizer
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160
- Fat: 10g
- Carbohydrates: 13g
- Protein: 5g
Keywords: Baked Bacon Stuffed Cheese Bombs