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Delicious Pesto Cheese Bombs

Ooey gooey melty Pesto Cheese Bombs with marinara sauce are super easy to form and can please any crowd. Make this appetizer for your next game day party!

I love me some bread and melted cheese. In fact, i feel cheesy bread deserves its own food group, very similar to bacon does. Refrigerated biscuit dough is one among those staples everyone should have in their refrigerator. If to not use it for its intended use, biscuits that's , that dough should be available for that emergency batch of Granny’s sour gourd that everybody likes to awaken to.

Delicious Pesto Cheese Bombs
Delicious Pesto Cheese Bombs

These cheese bombs are a thing of beauty. First of all, it doesn’t get much easier than cutting up some cheese , and if you’re a mom you most certainly have already got cheese sticks in your refrigerator. to form the pull apart, all you would like to try to to is wrap some dough round the cheese. BOOM. Done. But wait. you recognize they might be oh such a lot better with a touch something extra.

Enter the pesto. Don’t fret – you'll totally buy a bathtub of store bought pesto. Not a drag . Me? I just happen to possess a number of my homemade macadamia gouda pesto (aka highly addictive green crack) within the refrigerator that was just begging to be utilized in an application like this.

I decided to use the springform pan with a dish within the middle perfectly sized for a few warm marinara. I greased the edges therefore the dough wouldn’t stick then lined rock bottom with parchment. make certain to put a bit of foil on the rack below because this may ooze within the naughtiest of the way during the cooking process.

Delicious Pesto Cheese Bombs


  • 1 16 ounce package premade biscuit dough
  • 4 mozzarella string cheese sticks
  • 1/2 cup pesto
  • butter for greasing
  • 1 cup marinara sauce (warmed)


  1. Preheat oven to 350 degrees F. Place a ramekin or ceramic bowl in the center of a springform pan and grease the inside edges of the pan as well as the outside of the bowl to prevent sticking.
  2. Split each biscuit into two by dividing the layers, totaling 16 rounds of dough. Cut each of the cheese sticks into quarters. Wrap each chunk of cheese in the biscuit dough and seal edges to create a ball.
  3. Add pesto to a small bowl and roll each ball of dough in the pesto to coat. Add to the pan in a ring shape and cover with any remaining pesto. Bake with a layer of foil under the pan to catch any grease that might leak out for 35-40 minutes or until golden brown and some melted cheese is visible.
  4. Add warmed marinara to the center dish for dipping. Serve hot.

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