Grilled cheese in a bomb! These crazy delicious cheese bombs made with refrigerated biscuits and cheese are the easiest lunch or appetizer ever.

cheese bombs

I’m not sure why these are called cheese bombs (because they are the da bomb? groan), but they are cheesy and awesome, so I’ll go with it.

Ohmygoodness, they were so delicious, I couldn’t stop eating them. Cheese wrapped in refrigerated biscuits and topped with butter, Parmesan, and parsley.

It’s like a cute ball of grilled cheese. Make these easy cheese bombs for lunch (with a side of tomato soup?) or a party appetizer (with a tomato sauce dip?).

Need more recipes with refrigerated biscuits?

Check out these French Toast biscuit muffins. Or use biscuits to make easy donuts.

how to make cheese bombs

• Cut 4 ounces of cheddar cheese into ten pieces (so each piece is about a 1-inch cube, depending on the shape of your cheese block). Freeze for 30 to 60 minutes.

• Preheat oven to 400 degrees F. Open a tube of refrigerated biscuits and separate the ten biscuits. Use the regular size biscuits, not the grands.

• Flatten a biscuit with your hands a bit, place a piece of cheese in the center, and wrap the biscuit around the cheese, sealing at the top. Repeat with the remaining cheese and biscuits and place on a baking tray lined with parchment paper.

• Melt a tablespoon of butter and brush over the biscuits. Sprinkle with Parmesan and dried parsley flakes (optional).Cheese bombs: Wrap cheese in refrigerated biscuits and bake to make these “grilled cheese” bombs for an EASY lunch or appetizer idea.
• Bake for 10 to 14 minutes, or until golden brown. Don’t worry if the cheese oozes out a bit.

cheese bombs recipe

Yield: 10 cheese bombs

cheese bombs

Print

Use refrigerated biscuits to make delicious, easy cheese bombs. Perfect appetizer or snack idea.

Prep Time 10 minutes

Cook Time 14 minutes

Additional Time 45 minutes

Total Time 1 hour 9 minutes

Ingredients

• 1 can of ten refrigerated biscuits, regular size
• 4 ounces cheddar cheese
• 1 tablespoon butter, melted
• Parmesan (optional)
• Dried parsley (optional)

Instructions

1. Cut the cheddar cheese into ten pieces (so each piece is about a 1-inch cube, depending on the shape of your cheese block). Freeze for 30 to 60 minutes. 
2. Preheat oven to 400 degrees F. Open a tube of refrigerated biscuits and separate the ten biscuits. Use the regular size biscuits, not the grands. 
3. Flatten a biscuit with your hands a bit, place a piece of cheese in the center, and wrap the biscuit around the cheese, sealing at the top. Repeat with the remaining cheese and biscuits and place on a baking tray lined with parchment paper. 
4. Brush butter over the biscuits. Sprinkle with Parmesan and dried parsley flakes (optional). 
5. Bake for 10 to 14 minutes, or until golden brown. Don't worry if the cheese oozes out a bit. 

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 270Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 440mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 7g

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