These Italian Cheese Bombs take only minutes to prepare using premade biscuit dough and the ooey gooey cheese and salami will be everyone’s favorite.
I gotta admit, these naughty little savory treats get a 10 out of 10 in my book because they a) taste really good and b) are freakin’ easy to make. That’s a win-win combination right there. These wonderful cheese bombs filled with cured Italian sandwich meat and melted mozzarella originated all because I had a tube of biscuit dough in my refrigerator that had to be used up. You see, I won’t use premade biscuit dough to make biscuits because I prefer to make my own homemade flaky buttermilk biscuits and because, well, its boring when you can use that dough for so many other things. I was originally going to use the biscuit dough to make some of my ever so popular granny’s monkey bread, but it just never happened. As I was trying to figure out what to do with the dough, I was looking at the leftover mozzarella I had after making my cheesy chicken Mediterranean pasta bake, and was also shocked to see that the salami I had in the deli drawer hadn’t been consumed by my salami monsters (aka husband and kids). And so it began…
I use the Trader Joe’s biscuit dough which is one of those fat tubes that has 8 biscuits. I split each biscuit in half which created 16 flat disks. I used a small block of mozzarella but you can just as easily cut up string cheese, because what household in America with kids ages 4-10 doesn’t have string cheese at the ready at all times? Very few, I imagine. I quartered each slice of salami so that it would fit nicely in the ball – a whole round slice would have created to much work to wrap around, plus I was already planning on looking like a pig when I inhaled these cheese bombs, and didn’t need people to watch me saw through a large piece of salami while I was at it.
They really only took about 5 minutes to prepare and cooked up so beautifully!
Now get ready, this is the best part. You grab ahold of when when its still super hot but just cool enough to touch without burning your fingers. Give it a gentle squeeze and pull [that’s what he said – sorry, couldn’t resist].
So. Damn. Delicious. Doesn’t it look tasty? I’m pretty darn proud of my 8-year-old daughter for taking the photos. Not to shabby considering she had to hold a Nikon D700 DLSR with a battery pack and a heavy macro lens, all while toggling the manual focus point. Not only is she already starting to be a great cook, but her photography skills rock too!
- 1 (16 ounce) tube biscuit dough
- 6 ounces part skim, low moisture mozzarella (can substitute cheese sticks)
- 16 slices (about 2 ounces) salami (I used a little under half of a 5 ounce package)
- 1-2 tablespoons olive oil
- 1/4 cup parmesan cheese
- 1/4 cup dried Italian seasoning
- 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.