Buttery Garlic Cheese Bombs

Golden, pillowy Buttery Garlic Cheese Bombs are the answer for any carb craving or last—minute party snack. Imagine molten cheese stretching from a warm crescent roll, its surface slick with herby, garlicky butter. Years ago, I improvised these for an impromptu movie night and they disappeared from the tray before I even sat down—now, every gathering starts with a plate piled high.

The very first time I baked these, the scent alone had everyone asking for the recipe before they tasted a bite. If you like cheesy bread, these deliver with absolutely no fuss.

Ingredients

• Crescent rolls: Refrigerated and ready to use, these make the base soft and golden with zero kneading
• Mozzarella string cheese: For that signature cheese pull, choose whole milk for the stretchiest melt
• Salted butter: Melted for brushing layers of rich flavor all through
• Fresh garlic: Grated or minced, wakes up every bite, avoid pre—minced for best punch
• Italian seasoning: Combines multiple herbs in one easy scoop, triple check the blend for real rosemary and oregano
• Dried parsley and basil: To round out the aroma and pop in that classic Italian bread flavor

Instructions

Prep for Baking:

Preheat your oven to three hundred seventy five degrees Fahrenheit. Line your favorite rimmed baking sheet with parchment paper to keep cleanup simple and make sure nothing sticks.

Mix the Garlic Butter:

In a small bowl, pour in the melted salted butter. Stir in grated garlic, Italian seasoning, dried parsley, and basil. Combine until everything looks evenly speckled with herbs and you can really smell the garlic come to life.

Prepare the Dough:

Pop open both crescent roll cans. Carefully unroll the dough and separate every triangle. Try not to tear the tips. Brush each triangle with the garlic butter mixture but leave a bit of butter for brushing the tops later.

Wrap the Cheese:

Take one halved piece of mozzarella string cheese and place it at the wide end of a triangle. Roll it up gently, tucking the edges in snug as you go so no cheese escapes during baking.

Final Butter Brush:

Move each assembled cheese bomb onto your lined tray with the seam side down. Brush the tops with the remaining garlic herb butter this helps guarantee color and flavor.

Bake to Golden:

Slide the tray into the oven and bake ten to twelve minutes. The bombs should be puffed and just golden on top. Resist the urge to sample immediately as the cheese inside will be dramatically hot.

There is something magical about how the garlic butter soaks into the crescent dough while baking. My own favorite part is definitely the stringy cheese reveal when you break open a hot piece always accompanied by a round of happy cheers from my family.

Storage and Leftover Tips

Let baked cheese bombs cool before transferring them to an airtight container. They keep well in the fridge for up to three days. Reheat in your oven for a few minutes to crisp them up again. While the microwave works in a pinch, the cheese is stretchier from the oven.

Easy Ingredient Swaps

Try pepper jack or cheddar string cheese for extra kick. If you want a tangier flavor, swap in a little cream cheese for some of the mozzarella. Freshly chopped chives or green onions make a tasty addition to the butter mixture if you are out of dried parsley.

Perfect Ways to Serve This

Serve these bombs warm from the oven with a bowl of marinara sauce for dipping. They also make an irresistible sidekick for a homemade soup or salad. Arrange them on a wooden board for an easy appetizer during game night or casual get—togethers.

The Story Behind This Recipe

My first batch happened while searching for inspiration using leftover string cheese and store—bought dough. The combination reminded my parents of garlic knots from their favorite pizzeria and instantly became our new family staple. Now every holiday season begins with a double batch baking in the kitchen.

Adapting for Every Season

In summer, I add chopped fresh basil and serve with garden ripe tomatoes nearby. In the winter, I swap in roasted garlic for a deeper flavor profile. This is one of those recipes flexible enough to match whatever is in your pantry year round.

These bombs came to life on a rainy afternoon and created a tradition of warm bread and laughter ever since.

Recipe Q&A

→ Can I use other cheeses besides mozzarella?

Yes, try cheddar, Monterey Jack, or even pepper jack for extra flavor or spice.

→ How do I prevent cheese from leaking out during baking?

Seal dough edges tightly around the cheese and tuck in the sides before baking.

→ Can I make these ahead of time?

Yes, assemble and refrigerate unbaked bombs up to a day ahead. Bake fresh for best results.

→ Are these best served warm or cold?

They’re best enjoyed warm when the cheese is melted and gooey inside.

→ What dipping sauces pair well?

Marinara sauce is classic, or try ranch, garlic butter, or pesto for variety.