Bacon Cheese Bombs

Equipment

• Large Rimmed Baking Sheet
• Parchment Paper or Silicone Baking Mat
• Medium Skillet (for par-cooking bacon)
• Tongs & Pastry Brush
• Small Microwave-Safe Mixing Bowl
• Sharp Chef’s Knife & Cutting Board

Ingredients

The Core Bombs

• 1 Can (16 oz / 450g) Refrigerated Flaky Layer Biscuit Dough (e.g., Pillsbury Grands or similar, 8 count)
• 8 oz (225g) Mozzarella Cheese or Sharp Cheddar, cut into 16 equal cubes (or 16 low-moisture mozzarella pearls)
• 16 Strips Center-Cut Bacon (about 1 lb / 450g)
• 2 tbsp All-Purpose Flour (for light dusting)

Garlic-Herb Butter Glaze

• 4 tbsp (1/2 stick) Unsalted Butter, melted
• 2 cloves Fresh Garlic, finely minced (or 1/2 tsp garlic powder)
• 1 tbsp Fresh Parsley, finely chopped
• 1/2 tsp Italian Seasoning
• 1/4 tsp Kosher Salt
• 2 tbsp Grated Parmesan Cheese (optional topping)

Instructions

1. Preheat your oven to 375°F (190°C) . Line a large rimmed baking sheet with parchment paper or a silicone mat. Tip: Placing a wire rack over the baking sheet allows excess bacon fat to drain while baking, yielding an even crisper crust.
2. Heat a skillet over medium heat. Lay out the bacon strips in a single layer and cook for 3–4 minutes just until lightly cooked but still flexible and pliable. Do not cook until crisp, or it will snap when wrapped. Remove and drain on paper towels.
3. Pop open the refrigerated biscuit dough container. Separate the 8 individual biscuits. Using a knife, slice each biscuit cleanly in half horizontally to create 16 thinner dough discs. Flatten each disc with the palm of your hand into a 3-inch round.
4. Place one cube of cheese into the center of each dough disc. Wrap the dough around the cheese cube, pinching all edges tightly together to form a seamless ball. Rolling the ball gently between your palms ensures there are no exposed seams where cheese could leak out.
5. Take a par-cooked bacon strip and wrap it around the dough ball, ensuring it covers the main seam. You can secure the bacon ends with a wooden toothpick if needed. Place each wrapped bomb seam-side down on your prepared baking tray, leaving 1.5 inches of space between them.
6. Bake in the middle rack for 15 to 18 minutes until the dough turns puffy and light golden. In the last 2 minutes, switch your oven to High Broil to caramelize the bacon edges. Watch closely so it doesn’t burn!
7. While baking, whisk together melted butter, minced garlic, parsley, Italian seasoning, and salt. Immediately upon pulling the tray from the oven, generously brush the butter glaze over each hot bacon bomb and sprinkle with grated Parmesan. Allow to rest for 3–5 minutes before serving so the molten cheese settles.

Nutrition

Calories: 215 kcal · Protein: 8g 16% | +——————————————————-+ | Vitamin D: 2% • Calcium: 12% • Iron: 6% admin Content published under this byline is · Fat: 135 | +——————————————————-+ | % Daily Value* | | · Carbohydrates: 13g 5% | | – Dietary · Saturated Fat: 6.5g 33% | | – Trans · Fiber: 0.5g 2% | | – · Sugar: 2g | | · Sodium: 510mg 22% | |