Wednesday, December 3, 2014

Cheese Bombs

Incredible Cheese Bombs

The recipe I found called for refrigerator biscuit dough. But I absolutely can't stand the stuff - and biscuit dough is really pretty easy to make. So go ahead and make any substitutions that you see fit. Make your biscuit dough from scratch - Here is a really great fool-proof recipe.   Or go ahead and make some from a pre-made mix, or if you don't mind the way they taste... you can use a can of the pop! tube refrigerator biscuits. 

These are so delicious served hot out of the oven or reheated in the microwave. 

8 ounces medium cheddar cheese, cut into 1-inch cubes
1 can refrigerator biscuits, 5 or 8 per package  OR make a batch of biscuit dough.
4 Tablespoons butter
½ cup shredded Parmesan cheese, chopped fine in a food processor or mini-chopper
1 teaspoon dried parsley flakes
2 cloves garlic, finely minced or grated in a microplane grater

Optional, Sriracha and mayonnaise for Sriracha-mayo, hot sauce, salsa, ranch dressing or any dipping sauce of your choosing

Cook's note: Buy shredded Parmesan and chop it rather than use grated Parmesan. The grated cheese tastes too powdery. It's an extra step that is well worth the few extra seconds.

Depending on the type of biscuits you made will determine the total number of cheese bombs you come up with. 

Preheat oven to 375F degrees. Line a baking sheet with parchment paper. (This is an important step since a few of the cheese bombs will probably ooze cheese and you don't want it crusting to your pan.

Cut each rolled and cut out biscuit in half and slightly flatten with your fingers (don't worry about them being round). Place a cheese cube in the middle and wrap the biscuit dough around the cube like a blanket, ensuring the edges are sealed. 

Roll the cheese wrapped dough with your hands to make a ball shape. Complete this step with all the dough and cheese before going on to the next step.

In a small bowl, melt the butter in the microwave, approximately 20 seconds. Set aside.
In another small bowl, combine the Parmesan, dried parsley flakes and minced garlic. Stir to combine.
One by one, roll each cheese bomb in butter and then roll or dip in the cheese mixture (If you dip, the Parmesan mixture will appear just on top of the bombs).  We "painted" our cheese bombs because I had a small "helper" and I wasn't about to let her be rolling dough balls in a bowl of melted butter. 

Place each cheese bomb on the baking sheet approximately 2 inches apart.

Bake on the center rack for 12-14 minutes or until bombs are golden. Depending on your oven, you might want to turn them half-way through the baking process to ensure even browning.
Remove from oven and serve immediately. Alternately, once cooled they may be reheated in the microwave for about 20 seconds.

To make optional Sriracha-mayonnaise; in a small bowl, mix Sriracha with mayonnaise until flavor and heat is to your liking.

Store any leftovers in airtight containers and refrigerate. These keep well in the refrigerator for up to a week.