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Transform freezer rolls into these Easy Garlic Cheese Bombs. Soft bread filled with melty, gooey cheese is baked to golden brown perfection and brushed with garlic butter. Perfect for spaghetti night or just as a snack, the whole family will love these!

melty cheese coming out of a roll.

Garlic Butter Cheese Bombs

These Garlic Cheese Bombs are so easy to make and so delicious! They’re soft, gooey, melty and so very tasty.

You only need 5 ingredients and about 30 minutes to make them, which makes them the perfect side dish with pasta or easy enough to whip up as an afternoon snack.

Dip them in your favorite sauce or just eat them as-is.

Why you’ll love these Easy Cheese Bombs

Easy appetizer – They are so easy to make they make a great appetizer or just an after school snack.

Family friendly – My kids are picky but they have a hard time finding something wrong with these cheesy bombs.

Perfect pairing – Whether it’s spaghetti night or pizza night, these garlic bombs pair nicely with so many meals.

closeup shot of a roll topped with parsley & garlic.

Equipment you’ll need


Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Biscuit Dough – Any frozen dough should work but I prefer Rhodes Texas Rolls. You find them in the freezer section of your grocery store so you’ll need to allow time for them to thaw. Your favorite pizza dough or even a roll of crescent rolls will work (like my pizza rollups).
  • Cheese – I use mozzarella string cheese because we always have them on hand for snacks, but fresh mozzarella will work. Really, any block of cheese (cheddar cheese, pepper jack, etc.), cut into cubes, would be good.
  • Butter – I like to use salted butter, if you’re using unsalted, add a pinch of salt to it after you melt it.
  • Garlic – Fresh garlic cloves, minced. You can also use garlic packed in olive oil if that’s what you keep on hand.
  • Parsley – Either fresh chopped parsley or dried, whatever you have.
overhead shot of labeled ingredients laid out to make cheese stuffed rolls.

How to make Garlic Cheese Bombs

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. STEP ONE: First, cut up the mozzarella sticks (or whatever cheese you’re using) into approximately 1″ pieces.
  2. STEP TWO: Next, flatten each piece of dough in your palms and place two pieces of cheese into the center of each biscuit. Pinch the dough together really well (you don’t want the gooey mozzarella cheese to leak out!) and then place seam-side down onto a baking sheet lined with parchment paper. Repeat until you’re out of dough.
collage of 4 photos showing the process of stuffing dough with cheese.
  1. STEP THREE: Then, bake them in a preheated oven for 9-11 minutes or until just golden brown.
  2. STEP FOUR: While the rolls are baking, make the garlic herb butter by melting the butter (either carefully in a microwave safe bowl, or in a saucepan over low heat). Once it’s melted stir in the minced garlic and parsley flakes.
  3. STEP FIVE: Finally, once the rolls are perfectly browned, remove them from the oven and carefully brush the top of each with the melted butter.


pastry brush brushing garlic butter on rolls.

What to serve with Cheesy Garlic Bread Bombs

These cheesy biscuits are great with so many meals! Try my pizza pasta bake, rosa chicken pasta bake, red & white mostaccioli, marry me chicken, or slow cooker lasagna.

They’re also great as a snack dipped in some ranch dressing, spaghetti sauce, or just a simple marinara.

Tips & Suggestions

If you’re using frozen dough, you need to allow time for it to thaw. I try to plan ahead and move some from the freezer to the fridge to thaw overnight. They’ll need about 4 hours to defrost.

Switch up the seasonings instead of garlic butter and try some ranch seasoning or Italian seasoning.

A sprinkling of grated parmesan cheese over the top is good as well.

Any cube of cheese will work, just make sure you don’t overstuff the rolls because the cheese will leak out.

How to reheat and store garlic herb cheese bombs

How to store leftovers

These cheese bombs are best enjoyed immediately out of the oven but leftovers can be moved to an airtight container in the fridge.

Cheese bombs are best served immediately after coming out of the oven. If you have leftovers, you can store them in a covered container in the fridge, then microwave them for about 15 seconds to warm them back up.

How long will they last in the fridge?

About 3-4 days.

How to reheat them

Either pop them in the microwave to warm them up for 15-30 seconds or in the air fryer to bring them back to life.

overhead shot of rolls topped with parsley & garlic next to a bowl of marinara dipping sauce.


Can I use any cheese?

Yes, cheddar, monterey jack, pepper jack…all good options. Even cream cheese will work.

Do I have to use frozen dough?

Nope, you can use any pre-made dough that you like. Trader Joe’s makes a good pizza dough in the refrigerated section, or even Grands Biscuits in the can will work.

Those options require less prep time than defrosting the Rhodes rolls, but they are delicious and worth the effort!

Why did my cheese spill out?

If your cheese leaks out, either you didn’t pinch the dough together well enough or you overbaked the cheese bombs.

We want them exploding as you’re eating them, not on the pan 🙂

Need more cheesy appetizer recipes? Try these:

Cheesy Asparagus Puffs

Air Fryer Mozzarella Sticks

Buffalo Chicken Pinwheels

Macaroni & Cheese Flatbread

Click here for my entire collection of appetizer recipes.

hands pulling a roll with melty cheese stretching between the pieces.
melty cheese coming out of a roll.
4.80 from 5 votes

Easy Garlic Cheese Bombs

Servings: 8 rolls
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Transform freezer rolls into these Easy Garlic Cheese Bombs. Soft bread filled with melty, gooey cheese is baked to golden brown perfection and brushed with garlic butter. Perfect for spaghetti night or just as a snack, the whole family will love these!


  • 8 frozen Texas Rolls thawed, I like Rhodes brand
  • 4 sticks mozzarella cheese cut into 16 pieces
  • 4 tablespoons salted butter melted
  • 2 cloves garlic minced
  • 1 Tablespoon parsley flakes freshly chopped or dried


  • If using frozen dough, start by thawing it. Place 8 frozen rolls on a plate, cover with plastic wrap, and move to the fridge for at least 4 hours or up to overnight. They should double in size.
  • Once your rolls have defrosted, cut up mozzarella sticks into approximately 1" pieces.
  • Preheat the oven to 350° F and line a baking sheet with parchment paper. Set aside.
  • Using the palms of your hands, flatten each dough ball into a round disk, then place two pieces of cheese into the center.
  • Pinch together the edges (really well – you don’t want the cheese to melt out!) and place them seam side down onto your prepared baking sheet. Repeat until you’re out of rolls.
  • Bake for 9-11 minutes, or until just starting to brown.
  • While the rolls are baking, in a microwave safe dish (or in a saucepan over low heat), melt the butter.
  • Once melted, remove from the microwave (be careful – it might be hot!) and stir in the minced garlic and the parsley flakes.
  • Once browned, remove the rolls from the oven and evenly brush each with the garlic butter mixture.
  • Let cool slightly then enjoy the cheesy goodness!


I use Rhodes Texas Rolls. A can of biscuits (Pillsbury Grands) will work as well. 
Use your favorite cheese – I often use mozzarella cheese sticks because we always have them on hand but fresh mozzarella or colby jack, pepper jack, cheddar, would be good. 
Freshly minced or garlic in oil can be used. 
If using unsalted butter, add a pinch of salt to the butter mixture. 
Store leftovers covered in the fridge for up to 3 days.


Serving: 1g | Calories: 56kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Did You Make This?

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You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

Originally published August 18, 2015

Rhodes Garlic Cheese Bombs | Persnickety Plates

Rhodes Garlic Cheese Bombs | Persnickety Plates

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