Irresistible Easy Garlic Cheese Bombs

These easy garlic cheese bombs are soft, fluffy bites of pizza dough stuffed with melty mozzarella, then brushed with garlicky butter and finished with a shower of parmesan. They bake up golden with a crisp edge, while the centre stays wonderfully stretchy and rich. The method is straightforward and beginner-friendly, especially if you use ready-made pizza dough. Total time is about 25 to 30 minutes.

Ingredients

For the dough

• 500g ready-made pizza dough (2 x 250g dough balls), at room temperature
• 1 tbsp plain flour, for dusting

For the cheese filling

• 200g mozzarella, cut into 12 cubes (about 15–20g each)

For the garlic butter

• 60g unsalted butter, melted
• 3 garlic cloves, finely grated or crushed
• 1 tbsp fresh parsley, finely chopped
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

For the topping

• 30g parmesan, finely grated
• Pinch of chilli flakes (optional)

Method

Oven preparation

1. Heat the oven to 220°C (200°C fan). Line a large baking tray with baking parchment.
2. Lightly flour your worktop and keep the mozzarella cubes nearby, ready to fill.

Mix the garlic butter

1. In a small bowl, stir together the melted butter, garlic, parsley, salt, and pepper.
2. Set aside. You will use some before baking and some after.

Assemble

1. Divide the pizza dough into 12 equal pieces. If it feels sticky, dust your hands lightly with flour.
2. Take one piece and flatten it into a small circle. Place a cube of mozzarella in the centre.
3. Bring the edges up and pinch tightly to seal, then roll into a smooth ball.
4. Place seam-side down on the lined tray. Repeat with the remaining pieces, leaving a little space between each.

Bake

1. Brush the tops lightly with about half of the garlic butter (save the rest for finishing).
2. Bake for 10 to 13 minutes, until puffed, golden, and cooked through.

Cool and finish

1. Let the cheese bombs stand for 2 minutes on the tray.
2. Brush with the remaining garlic butter, then sprinkle over the parmesan and chilli flakes (if using).
3. Serve warm for the best, gooey centre.

Tips

Why is my cheese leaking out?

It usually comes down to sealing. Pinch the dough closed firmly, then roll the ball so the seam is underneath. If your mozzarella is very wet, pat it dry with kitchen paper before cubing.

How do I stop the bottoms from over-browning?

Bake the tray on the middle shelf, and use baking parchment. If your oven runs hot, reduce the temperature by 10°C and add a minute or two to the baking time.

Can I make them extra soft and fluffy?

Bring the dough to room temperature before shaping. Cold dough is harder to seal and won’t puff as well in the oven.

How do I keep the garlic flavour strong without it tasting harsh?

Finely grate the garlic so it disperses through the butter, and add a second brush of garlic butter after baking. That finishing brush makes all the difference.

Serving suggestions

• With warm marinara sauce for dipping
• Alongside tomato soup
• With a big green salad and balsamic dressing
• As a side for pasta night

Storage

Room temperature

Best eaten warm, but they will keep in an airtight container for up to 1 day. Reheat briefly before serving.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven at 180°C (160°C fan) for 6 to 8 minutes until hot and revived.

Freezing

Freeze once completely cool in a freezer bag or airtight container for up to 2 months. Defrost at room temperature, then reheat in a hot oven until warmed through.

Nutrition

• Calories: 190 kcal
• Carbohydrates: 18 g
• Protein: 7 g
• Fat: 10 g
• Saturated fat: 6 g
• Sodium: 320 mg

Values are estimates and will vary depending on the dough and cheese you use.

FAQs

Can I use biscuit dough or crescent roll dough instead of pizza dough?

Yes, and it works well for a quicker, softer result. Baking times can vary, so watch closely and bake until deeply golden and cooked through.

What cheese is best for cheese bombs?

Mozzarella gives the best stretch. For more flavour, add a small pinch of grated mature cheddar inside each bomb, but keep the filling modest so they seal properly.

Can I prepare garlic cheese bombs ahead of time?

You can shape and fill them, then cover and refrigerate for up to 8 hours. Bake straight from the fridge, adding 1 to 3 minutes to the bake time.

How do I reheat them without drying them out?

The oven is best. Reheat at 180°C (160°C fan) until hot, then brush with a tiny bit of melted butter to refresh the texture.

Can I make them without parmesan?

Absolutely. Leave it out, or swap for finely grated cheddar. You can also finish with a little flaky salt and extra parsley.