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Italian cheese bombs are a treasure from my family's kitchen. When melty cheese meets fragrant garlic, you get this amazing flavor burst that wows everyone who tries them. I always make these for my get-togethers and trust me, they're gone before dinner's done. What makes them special? Just a few simple ingredients that really let the creamy mozzarella shine.
A melt-in-your-mouth treat
The best part about these is that magical moment when you bite into the golden ball and the cheese stretches out so nicely. Garlic butter and parmesan work together perfectly with the mozzarella inside. I often whip these up ahead of time when friends come over. Now they ask for them every time they visit.
What you'll need from 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 tbsp fresh chopped parsley
- Topping: 50 g grated parmesan, salt and pepper to taste
The step-by-step process
- 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 up. Do this for all pieces.
- 3. Making the garlic butter
- Melt the butter in a pan, toss in the garlic and cook until it smells good. Mix in the parsley.
- 4. Putting it all together
- Place your dough balls on a baking sheet lined with parchment paper. Brush them with the garlic butter and sprinkle with parmesan, salt and pepper.
- 5. Baking time
- Bake for 15-20 minutes until they're golden brown and the cheese inside has melted.
- 6. Ready to eat
- Enjoy them hot with marinara sauce or any dip you like.
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My top tips for success
Working at my restaurant taught me a few tricks for perfect cheese bombs. Make sure your mozzarella isn't too wet or your dough will get soggy. I always test-bake two bombs first since ovens can be so different. Homemade dough really does taste better. My pizza stone has become my go-to for getting that crispy bottom. Got 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 several versions that are big hits on my blog. I love adding fresh rosemary to the dough or chili flakes for some heat. My daughter can't get enough of the sweet version where I swap mozzarella for dark chocolate. I always serve these with a few homemade dips. My favorite combo is still a big green salad with these little bombs while they're still warm.
Frequently Asked Questions
- → Can I prep these ahead of time?
- Shape the balls and store them in the fridge for up to a day. Add the garlic butter right before baking.
- → How do I keep the cheese inside?
- Seal the edges of the dough tightly after adding the cheese. Press and roll to ensure the edges are fully closed.
- → Can I use other cheeses?
- Sure, try cheddar, gouda, or emmental. Just make sure it's a soft, melty cheese.
- → How do I warm them up?
- Heat them in the oven at 150°C for 5-10 minutes. Avoid microwaving as it makes the dough rubbery.
- → Can these be frozen?
- Yes, freeze them before baking on a tray and then store in freezer bags. Bake from frozen, adding 5 minutes to the time.