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Italian Cheese Bombs


  • ▢16 ounces biscuit dough
  • ▢6 ounces part skim low moisture mozzarella ( (can substitute cheese sticks))
  • ▢2 ounces salami (about 16 slices)
  • ▢1-2 tablespoons olive oil
  • ▢¼ cup parmesan cheese
  • ▢¼ cup dried Italian seasoning
Italian Cheese Bombs


  • Preheat oven to 400 degrees F.
  • If package has 8 biscuits, split each biscuit in half to make 16 flat disks. Divide cheese into 16 equal portions. Cut each piece of salami up into 4 pieces.
  • One biscuit at a time, add chunk of cheese and 4 pieces of salami on dough and then wrap ends around to create a ball. Be sure to fully seal.
  • Add olive oil to a shallow cup. Add parmesan and seasoning to another shallow cup.
  • Once all the balls have formed, dip each ball in the olive oil and then roll the top in the parmesan seasoning mixture. Place on a baking sheet with the parmesan seasoning side up.
  • Bake in preheated oven until golden brown, about 10-15. Serve immediately so the cheese is nice and melty.

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