Garlic Butter Cheese Bombs (Soft, Melty & Irresistible)

Pillow-soft dough wrapped around gooey cheese, brushed with fragrant garlic butter—these cheese bombs disappear fast. Perfect for parties, game night, or alongside pasta and soups.

 Time & Yield

• Prep: 15 minutes
• Rise (optional): 20 minutes
• Bake: 15–18 minutes
• Total: ~35–50 minutes
• Makes: 12 cheese bombs

 Ingredients

Dough

• 2 cups all-purpose flour
• 1 tbsp sugar
• 2 tsp instant yeast
• ½ tsp salt
• ¾ cup warm milk (not hot)
• 2 tbsp olive oil or melted butter

Filling

• 12 cubes mozzarella cheese (or cheddar/pepper jack)

Garlic Butter Topping

• 4 tbsp butter, melted
• 3–4 cloves garlic, finely minced
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• 2 tbsp grated Parmesan cheese
• Pinch salt

 Instructions

Step 1: Make the Dough

1. In a bowl, mix flour, sugar, yeast, and salt.
2. Add warm milk and oil. Mix until a soft dough forms.
3. Knead 3–4 minutes until smooth (add a little flour if sticky).
4. Optional: Cover and rest 20 minutes for extra softness.

Step 2: Shape the Bombs

1. Preheat oven to 180°C / 350°F. Line a baking tray.
2. Divide dough into 12 equal pieces.
3. Flatten each piece, place a cheese cube in the center, seal tightly, and roll into a ball.
4. Place seam-side down on the tray.

Step 3: Bake

• Bake 15–18 minutes until puffed and lightly golden.

Step 4: Garlic Butter Finish

1. Mix melted butter, garlic, parsley, Parmesan, and salt.
2. Brush generously over hot cheese bombs.
3. Optional: Broil 1–2 minutes for extra golden tops.

 Serving Ideas

• Marinara or pizza sauce for dipping
• Alongside pasta, soups, or salads
• As a party appetizer (serve warm!)

 Nutrition (Approx. per piece)

• Calories: ~160
• Protein: ~6 g
• Fat: ~7 g
• Carbs: ~18 g

 Allergen Information

Contains: gluten (wheat), dairy
Does not contain: nuts, eggs
Variations:

• Gluten-free: Use a 1:1 gluten-free flour blend
• Herb swap: Add oregano or Italian seasoning to garlic butter
• Spicy: Add chili flakes or use pepper jack cheese

 Q & A

Q: Can I use store-bought dough?
Yes—pizza or biscuit dough works great for speed.

Q: How do I prevent cheese from leaking?
Seal edges very well and place seam-side down.

Q: Can I make them ahead?
Shape and refrigerate up to 24 hours; bake fresh.

Q: Can I freeze them?
Freeze unbaked bombs up to 1 month. Bake from frozen, adding 3–5 minutes.

 Pro Tips

• Use low-moisture mozzarella for best melt
• Brush with garlic butter twice (once right out of oven, once before serving)
• Finish with a sprinkle of flaky salt for extra flavor

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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