Italian Cheese Bombs
Italian Cheese Bombs take only minutes to prepare using premade biscuit dough wrapped around melty Italian cheese and salami and are everyone's favorite.
Servings: 16 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
- 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.
Calories: 166kcal | Carbohydrates: 15g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 442mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Calcium: 122mg | Iron: 1mg