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These cheesy, melty, golden bites are everything you want in a savory snack or party appetizer. My Italian Cheese Bombs come together in minutes using biscuit dough, mozzarella, and salami, and they’re always a huge hit!
I started making these on a whim to use up a tube of biscuit dough, and now they’re a family favorite. Think buttery biscuit on the outside and gooey, flavorful Italian cheese on the inside with a pop of salty salami. Best of all, they take about 5 minutes to assemble and bake up beautifully in no time.
Why You’ll Love These Cheese Bombs
They’re crispy on the outside, gooey in the middle, and packed with Italian flavor in every bite. Perfect for game day, after-school snacks, or casual entertaining.
- Quick and easy – Just 5 minutes of prep using store-bought biscuit dough. Of course, you can use homemade biscuit dough if you’d like.
- Perfect texture – Crisp golden crust with hot, melted cheese inside.
- Kid-friendly (and adult-approved) – Fun to eat and even more fun to make.
- Customizable – Use any Italian cheese or deli meat you like.
Ingredients
Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.
- Biscuit dough: Pre-packaged dough makes this recipe come together fast with zero fuss.
- Mozzarella cheese: Melts like a dream. String cheese works great too if that’s what you have.
- Salami: Adds salty, meaty flavor and pairs perfectly with the cheese. You can also use pepperoni.
- Parmesan + Italian seasoning: These go on top and help create a crisp, savory crust.
How to Make Cheese Bombs
Always refer to the recipe card below, but here is a quick summary.
- Split the biscuits – Split each biscuit in half to make 16 rounds, so each cheese bomb is a perfect snack size.
- Assemble – Add a chunk of mozzarella and salami, then pinch the dough closed to seal.
- Season – Dip the top in olive oil and roll in a Parmesan-herb mix for a flavor boost.
- Bake – Bake at 400°F for 10–15 minutes until golden brown and puffed.
- Serve hot – The cheese will be beautifully melty, so don’t wait too long to dig in!
Learn From Me: Cheese Bomb Tips
I’ve made dozens of batches, and these tips help every time.
- Seal the dough well – If it’s not tightly closed, the cheese may leak out while baking.
- Go easy on the filling – A small piece of cheese and a few salami quarters are just right.
- Serve immediately – They’re best hot when the cheese is stretchy and the tops are crisp.
More Fun With Biscuit Dough
Once you start playing around with biscuit dough, it’s hard to stop!
- Sweet Monkey Bread – My most popular biscuit dough recipe, and for good reason!
- Garlic knots – Like deconstructed cheese bombs, but just the dough and seasoning.
- Chicken and dumplings – I make homemade dumplings, but you can create an easy comfort meal for a busy weeknight with store bought biscuit dough.
- Pesto Cheese Bombs – A different variation that tastes great with marinara sauce!
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Equipment
Ingredients
- 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
- 1/4 cup parmesan cheese
- 1/4 cup dried Italian seasoning
Instructions
- Preheat oven to 400 degrees F.
- If package of 16 ounces biscuit dough has 8 biscuits, split each biscuit in half to make 16 flat disks. Divide cheese into 16 equal portions. Cut each piece of 2 ounces salami up into 4 pieces.
- One biscuit at a time, add chunk of 6 ounces part skim low moisture mozzarella and 4 pieces of salami on dough and then wrap ends around to create a ball. Be sure to fully seal.
- Add 1-2 tablespoons olive oil to a shallow cup. Add 1/4 cup parmesan cheese and 1/4 cup dried Italian 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I ate most of these before I even served them…. They are sooo good! Thanks for sharing!
Have you tried these with ham and cheddar cheese
I haven’t. Ham and cheddar is a great combo but cheddar doesn’t melt all stretchy. If I did this, I’d add something like gruyere to the cheddar.
Can you use clarified butter instead of olive oil?
You bet! YUM!!!
Look pretty tasty! Like little pizza bites. I wonder if it would work ok to put a bit of tomato sauce in them or at least to eat them with some on the side.
I’ve made something similar with sauce inside and it wants to escape during cooking. I think they turn out better without sauce inside.
Can you use pepperoni instead of salami?
Sure can!
Good thing – I have a large bag of already-small diameter Pepperoni!!