Pesto Cheese Bombs

Why You’ll Love Pesto Cheese BombsRecipe

This recipe hits all the comfort‑food notes: gooey melted cheese, aromatic pesto, and soft, pull‑apart dough. It’s extremely simple — using store‑bought biscuit dough and premade pesto — so you don’t need special baking skills. It’s great for parties, easy weeknight snacks, or game‑day appetizers, and tends to disappear fast the second they hit the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 16 ounces biscuit dough (the kind from the tube)

• 4 mozzarella string cheese sticks

• 1/2 cup pesto

• butter (for greasing)

• 1 cup marinara sauce, warmed

Directions

1. Preheat oven to 350°F (≈ 175°C). Grease the inside of a springform pan (or similar baking dish) and the outside of a small bowl or ramekin placed in the center — this will hold the marinara sauce.

2. Divide the biscuit dough into portions (per the dough package, or into 16 pieces if using 16 oz). Cut each mozzarella string cheese stick into quarters. Wrap each piece of cheese in a portion of biscuit dough, sealing the edges completely to form a ball.

3. Pour the pesto into a small bowl. Roll each dough‑wrapped cheese ball in the pesto until fully coated. Place the balls around the bowl/ramekin in a ring shape, and brush or spoon any leftover pesto over the top.

4. For easier cleanup, place foil under the baking pan to catch any grease that bubbles over. Bake for 35–40 minutes (some recipes say 22–25 min if smaller dough balls), until the dough is golden brown and cheese starts to peek out.

5. Remove from oven, place warmed marinara sauce in the ramekin/bowl in the center, and serve hot.

Servings and timing

Yields about 16 cheese bombs. Total time is roughly 50 minutes (about 15 minutes prep + ~35 minutes bake).

Variations

• Swap mozzarella for other melty cheeses — fontina, provolone, gouda, or cheddar all work well.

• Use homemade pesto or try different kinds: basil pesto, kale pesto, or even sun‑dried‑tomato pesto.

• Before baking, sprinkle grated Parmesan on top for extra flavor.

• Instead of forming a ring, arrange the balls in rows to create “pesto cheese sticks.”

Storage/Reheating

• Leftovers (if any!) can be stored in an airtight container in the fridge for up to 2 days.

• To reheat: warm in an oven or toaster oven at 350°F for a few minutes until crispy outside and cheese inside is melted. Reheating in a microwave may make the dough soggy — oven method preserves texture best.

FAQs

How can I make these dairy‑free or vegan?

You can substitute the mozzarella with a vegan melting cheese alternative, and use a dairy‑free pesto or make your own without cheese. Use plant‑based butter or oil for greasing.

Can I use homemade dough instead of store‑bought biscuit dough?

Yes — homemade pizza dough or biscuit dough works fine. Just divide and wrap around the cheese as you would with tube dough.

Can I prep these ahead of time or freeze them?

Yes — you can assemble the dough balls, place them on a baking sheet, and freeze unbaked. When ready to bake, let them come to room temperature, then roll in pesto and bake as directed.

What if I don’t have string cheese?

You can cube a block of mozzarella (or another melty cheese) instead. Just make sure pieces are small enough to wrap in dough.

Can I add extra flavor (herbs, garlic, spices)?

Yes — try mixing minced garlic or garlic powder into the pesto, or sprinkle Italian seasoning or red pepper flakes on top before baking.

Is there a gluten‑free version?

You could try using gluten‑free biscuit dough, or a gluten‑free pizza dough — results may vary in texture, but it can work.

How do I avoid the pesto or cheese leaking during baking?

Make sure to seal the dough really well around the cheese, and place foil under the pan to catch any drips.

Can I make smaller or larger cheese bombs?

Yes — adjust dough portions accordingly. Smaller bombs bake faster, so watch bake time; larger bombs may need a few extra minutes.

Can I serve these without marinara sauce?

Absolutely — they’re delicious on their own, or you could serve with garlic butter, extra pesto, or even a side salad.

What’s the best way to serve them for a crowd?

Arrange freshly baked cheese bombs in a ring around a bowl of warm marinara (or other dip) — visually appealing and easy for guests to grab. Keep them warm until serving to maintain gooey centers.

Conclusion

If you’re looking for a crowd‑pleasing, easy appetizer that combines buttery dough, melty cheese, and fragrant pesto, these Pesto Cheese Bombs are a winner. They’re quick to assemble, forgiving even for beginner cooks, and endlessly customizable. Whether it’s a party, a cozy night in, or a snack run, they’re sure to disappear fast — so be ready to make a second batch.

Pesto Cheese Bombs

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These Pesto Cheese Bombs are easy-to-make, deliciously gooey bites of melted mozzarella wrapped in flaky biscuit dough and bursting with fresh pesto flavor – perfect as an appetizer or snack.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 cheese bombs
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 can refrigerated biscuit dough (8-count, like Pillsbury Grands)
• 8 mozzarella cheese cubes (about 1-inch each)
• 1/4 cup prepared basil pesto
• 1 tablespoon butter, melted
• 1 tablespoon grated Parmesan cheese
• Optional: chopped fresh basil for garnish

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Separate the biscuit dough and flatten each piece into a 3-inch round.
3. Place 1 teaspoon of pesto and one cube of mozzarella in the center of each dough round.
4. Fold the dough around the filling, pinching the seams to seal completely.
5. Place the sealed side down on the prepared baking sheet.
6. Brush the tops with melted butter and sprinkle with Parmesan cheese.
7. Bake for 12–15 minutes or until golden brown.
8. Optional: Garnish with chopped fresh basil and serve warm.

Notes

• Use fresh mozzarella for a gooey, cheesy center.
• Ensure the dough is sealed well to prevent cheese from leaking out during baking.
• Serve with marinara or extra pesto for dipping.

Nutrition

• Serving Size: 1 cheese bomb
• Calories: 180
• Sugar: 2g
• Sodium: 410mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 20mg