Pin it
Italian cheese bombs are a total gem from my family kitchen. When melty cheese meets fragrant garlic, it creates this amazing flavor explosion that gets everyone hooked. I always make them for parties and trust me, they vanish before dinner's done! The magic comes from simple ingredients that make the creamy mozzarella shine.
A melt-in-your-mouth sensation
The best part about these treats is biting into that golden ball and watching the cheese stretch out beautifully. The garlic butter and parmesan combo works so perfectly with the mozzarella. I often prep them ahead when I'm having people over. Now my friends ask for them every time they visit.
What you'll need in your kitchen
- Dough: 500 g pizza dough
- Filling: 200 g mozzarella, diced
- Garlic butter mix: - 50 g melted butter - 3 garlic cloves, finely chopped - 2 tablespoons fresh chopped parsley
- Topping: 50 g grated parmesan, salt and pepper to taste
How to make them
- 1. Getting the dough ready
- Heat your oven to 200°C. Split the pizza dough into 20 equal balls (about 25 g each).
- 2. Stuffing the bombs
- Flatten each dough piece into a disk, put a mozzarella cube in the middle, then fold and pinch the edges to seal it. Do this for all portions.
- 3. Making the garlic butter
- Melt the butter in a pan, toss in the garlic and cook until it smells amazing. Stir in the parsley.
- 4. Putting everything together
- Place your bombs on a baking sheet lined with parchment paper. Brush them with the garlic butter, then sprinkle with parmesan, salt and pepper.
- 5. Baking
- Bake for 15-20 minutes until they turn golden brown and the cheese gets all melty inside.
- 6. Ready to eat
- Serve them hot with marinara sauce or any dip you love.
Pin it
My insider tips
Working at my restaurant taught me some tricks for perfect cheese bombs. You've gotta drain the mozzarella well or your dough will get soggy. I always test-bake two bombs first because every oven cooks differently. Homemade dough really does taste better. My pizza stone has become my best friend for getting that crispy base. And if you have leftovers, just pop them back in the oven and they'll crisp right up again.
Tasty twists to try
Over time, I've come up with different versions that are super popular on my blog. I love adding fresh rosemary to the dough or chili flakes for a spicy kick. My daughter can't get enough of the sweet version where I swap mozzarella for dark chocolate. For serving, I always put out several homemade sauces. My favorite way to enjoy them is with a big green salad while the bombs are still warm.
Frequently Asked Questions
- → Can I prep these ahead of time?
- You can shape the dough balls early and store them in the fridge for up to a day. Brush with garlic butter just before baking.
- → How do I keep the cheese from leaking?
- Seal the edges tightly after stuffing the cheese. Pinch them well, then roll gently in your hands to ensure they're closed.
- → Can I swap out the cheese?
- Sure! Try cheddar, gouda, or emmental. Just pick a cheese that melts nicely.
- → What's the best way to reheat them?
- Warm them in the oven at 150°C for 5-10 minutes. Avoid the microwave—it makes the dough too soft.
- → Can they be frozen?
- Yep, freeze them unbaked on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 5 extra minutes.