Cheesy Pizza Bombs

Cheesy pizza bombs are a popular snack because they are easy to make and they taste so good, as well as being a good way to use up leftover cheese. These little bombs are so versatile and super easy to make.

This recipe uses bacon and cheese, but they are fully customizable to suit your taste or diet, so if you wanted to fill them with anything from veggies to pepperoni they will be just as delicious.

A heavenly POP of flavor in your mouth, full of oozing melted cheese, with all the flavors of the bacon and herbs,

Great for tear and share appetizers and sides, ideal for lunch, as well as football food and movie night too! A versatile recipe for any occasion.

STORAGE: Cheesy Pizza Bombs

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.

FREEZER: Place in an airtight container and store in the freezer for up to 3 months.

REHEATING: Cheesy Pizza Bombs

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 10-15 minutes

MICROWAVE: Place a small portion in a microwave dish and cook on full power for 1-2 minutes.

Cheesy Pizza Bombs  RECIPE

INGREDIENTS  

7 Bacon Strips

2 Tbsp Cooking Oil

2 Cups Cheddar Cheese (shredded)

2 Cups Mozzarella Cheese (shredded)

24 Biscuit Dough

2 1/4 Cups Butter (melted)

2 Cloves Garlic (crushed)

2 tsp Italian Herbs

INSTRUCTIONS 

1. Preheat the oven to 350F/180C and lightly grease the bundt pan.

2. Heat the cooking oil in a skillet or fry pan, add the bacon slices, and fry for 2-3 minutes on each side, remove from the pan and allow to cool, crumble into smaller pieces and set aside.

3. Next place the shredded cheddar and mozzarella cheese into a mixing bowl, and mix together evenly using a fork.

4. Cut a biscuit into 4 triangles and flatten each triangle, fill each one with 1 tsp of cheese and 1 tsp of bacon, and fold into a ball to make the bomb. Repeat with all the biscuits.

5. Melt the butter in a mixing bowl, and mix in the crushed garlic and the Italian herbs.

6. Dip each bomb into the butter mixture, and place in the greased bundt pan.

7. Place in the oven, and bake for 30-45 minutes until browned.

8. Serve while hot and gooey!

EQUIPMENT

Mixing Bowl

Skillet or Fry Pan

Bundt Pan

TIME

PREP TIME: 15 Minutes

COOK TIME: 30-45 Minutes

NUTRITIONAL VALUE:

Fat: 21.7g

Protein: 5.6g

Total Carbs: 6.7g

Calories:  262 calories

Cheesy Pizza Bombs

Cheesy pizza bombs are a popular snack because they are easy to make and they taste so good, as well as being a good way to use up leftover cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Appetizer, Lunch, Side Dish

Servings 24

Calories 262 kcal

Equipment

• Mixing Bowl
• Skillet or Fry Pan
• Bundt Pan

Ingredients

  

• 7 Bacon Strips
• 2 Tbsp Cooking Oil
• 2 Cups Cheddar Cheese shredded
• 2 Cups Mozzarella Cheese shredded
• 24 Biscuit Dough
• 2 1/4 Cups Butter melted
• 2 Cloves Garlic crushed
• 2 tsp Italian Herbs

Instructions

 

• Preheat the oven to 350F/180C and lightly grease the bundt pan.
• Heat the cooking oil in a skillet or fry pan, add the bacon slices, and fry for 2-3 minutes on each side, remove from the pan and allow to cool, crumble into smaller pieces and set aside.
• Next place the shredded cheddar and mozzarella cheese into a mixing bowl, and mix together evenly using a fork.
• Cut a biscuit into 4 triangles and flatten each triangle, fill each one with 1 tsp of cheese and 1 tsp of bacon, and fold into a ball to make the bomb. Repeat with all the biscuits.
• Melt the butter in a mixing bowl, and mix in the crushed garlic and the Italian herbs.
• Dip each bomb into the butter mixture, and place in the greased bundt pan.
• Place in the oven, bake for 30-45 minutes until browned.
• Serve while hot and gooey!

Video

Notes

STORAGE: CHEESY PIZZA BOMBS

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.

FREEZER: Place in an airtight container and store in the freezer for up to 3 months.

 

REHEATING: CHEESY PIZZA BOMBS

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 10-15 minutes

MICROWAVE: Place a small portion in a microwave dish and cook on full power for 1-2 minutes.