Here’s a detailed Baked Bacon-Stuffed Cheese Bombs recipe—crispy on the outside, gooey and cheesy on the inside, with the irresistible flavor of bacon. Perfect for parties, snacks, or game day!
Baked Bacon-Stuffed Cheese Bombs
Preparation Time
20 minutes
Baking Time
15–20 minutes
Servings
6–8 (makes about 12 bombs)
Ingredients
Dough / Pastry
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Refrigerated biscuit dough – 1 can (16 oz) or homemade dough
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Optional: Garlic powder – ¼ teaspoon
Filling
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Cheddar cheese – 1 cup, cut into small cubes
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Cooked bacon – 6 slices, chopped
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Optional: Cream cheese – 2 tablespoons, softened
Egg Wash
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Egg – 1, beaten
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Water – 1 teaspoon
Directions
Step 1: Preheat Oven
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Preheat oven to 190°C (375°F).
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Line a baking sheet with parchment paper.
Step 2: Prepare Filling
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Mix chopped bacon and cheddar cubes in a small bowl.
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Optional: Add cream cheese for extra creaminess.
Step 3: Assemble Cheese Bombs
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Separate biscuit dough into individual pieces.
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Flatten each dough piece slightly.
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Place a spoonful of bacon-cheese mixture in the center.
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Fold dough over filling and pinch edges tightly to seal completely.
Step 4: Brush with Egg Wash
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Mix beaten egg with water.
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Brush each dough ball lightly for golden color and shine.
Step 5: Bake
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Bake at 190°C (375°F) for 15–20 minutes, until golden brown.
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Remove from oven and let cool 5 minutes before serving.
Step 6: Serve
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Serve warm as an appetizer or snack.
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Optional: Serve with dipping sauces like ranch, marinara, or spicy mayo.
Tips for Best Results
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Seal dough completely to prevent cheese from oozing out.
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Use sharp cheddar for bold flavor.
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Cook bacon fully before adding to filling.
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Serve immediately for gooey, melty centers.
Variations
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Spicy Version: Add chopped jalapeños or hot sauce to filling.
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Herb Cheese Bombs: Mix shredded cheese with chopped herbs like chives or parsley.
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Mini Bombs: Use smaller dough pieces for bite-sized snacks.
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Sweet & Savory: Add a drizzle of honey to bacon-cheese mixture before baking.
Storage
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Best eaten fresh.
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Can store leftovers in the fridge for 1 day; reheat in oven for 5 minutes.
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Do not microwave; cheese may become rubbery.
