Easy Cheese Bomb Bread Recipe
Buttery, pull-apart cheese bombs stuffed with melty mozzarella and brushed with garlic-parsley butter—golden, irresistible, and ready in 30 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 lb pizza dough room temperature
- 6 oz low-moisture mozzarella cut into 12 cubes
- 0.25 cup unsalted butter melted
- 2 clove garlic minced
- 2 tbsp fresh parsley finely chopped
- 0.25 cup Parmesan cheese grated
- 1 large egg beaten, for egg wash
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes optional
- 1 tsp olive oil for pan
Instructions
Preparation Steps
- Preheat oven to 400 F. Brush a 9 inch round pan or cast-iron skillet with olive oil, or line a sheet pan with parchment.
- Stir together melted butter, garlic, parsley, salt, black pepper, and red pepper flakes in a small bowl.
- Divide pizza dough into 12 equal pieces. Flatten each piece into a small round.
- Place a mozzarella cube in the center of each round. Pull edges up and pinch to seal tightly, forming a smooth ball.
- Arrange dough balls seam side down in the prepared pan with slight space between them.
- Brush tops lightly with beaten egg, then brush generously with the garlic butter. Sprinkle with Parmesan.
- Bake until puffed and deep golden, about 14 to 16 minutes. If desired, brush with a little more garlic butter right out of the oven.
- Cool 5 minutes, then serve warm. Great with marinara for dipping.
Notes
For extra stretch, use low-moisture whole milk mozzarella. Make ahead: assemble and refrigerate up to 4 hours; bake from cold, adding 2 to 3 extra minutes.