These easy Broccoli Cheese Bombs are addictively good! Fluffy Pillsbury biscuit dough stuffed with gooey cheese and steamed broccoli. Add your favorite pasta sauce on the side for dipping!
Table of Contents
What You’ll Need
How to Make Broccoli Cheese Bombs
Serving Suggestions
How to Store and Reheat Extras
Get the Recipe
More Easy Broccoli Recipes
You see these Broccoli Cheese Bombs? I ate THREE of them for lunch. THREE. I seriously couldn’t stop myself. It was a combination of things. One, I skipped breakfast(except for the two goldfish I stole from the kids). Two, they were crazy good. Like crazy, crazy good.
Remember those amazing Meatball Bombs I made last month? Well, I loved them so much that I had a dream that I made them as Broccoli Cheese Bombs. I also dreamed I made a dessert version — but I am not sure if you all are ready for that. Are you??
My dreams are sometimes insane, but this one made sense. Broccoli and cheese stuffed inside dough? How could that be a bad idea?? This recipe is a comfort food dream and you don’t even need a fork to eat it.
What You’ll Need
One of the best things about this recipe? No fancy ingredients required. Here’s what you’ll need to have on hand:
Butter – I usually use unsalted butter.
Refrigerated Biscuit Dough – I like Pillsbury Homestyle Butter Tastin’ biscuits, but you could use Bisquick or your other favorite biscuit dough too.
Broccoli – Just the florets, steamed until tender. You can use frozen broccoli for this!
Cheese – I used shredded cheddar cheese & parmesan. But you can mix this up and use mozzarella or Monterey Jack too. The cheddar goes on the inside, while the parmesan is sprinkled on top right after baking.
Seasonings – Italian seasoning, salt and pepper.
How to Make Broccoli Cheese Bombs
There are only 3 steps to make these bombs! I wasn’t kidding when I said this was an easy recipe!
Form the biscuit balls: So you start with some canned biscuits and flatten them out into a disk. Then you stuff them with broccoli florets and cheese – I used an Italian blend.
Add butter: Seal up the biscuit into a ball and then top it with some seasoned butter.
Bake: A quick 16 minutes in the oven and then add a little grated parmesan at the end! HEAVEN.
What If I Don’t Have a Cast Iron Skillet?
I made these Broccoli Cheese Bombs in a cast iron skillet. I do like them best in a cast iron skillet because of the sides baking next to each other and the butter pooling at the bottom while you bake them. It makes them super soft and buttery, but you can definitely do it without a skillet!
You can use a regular baking dish, or you can absolutely make them on a baking sheet with parchment paper (or a silicone baking mat) like I did the Meatball Bomb version.
Serving Suggestions
If you are anything like me, you will devour these straight out of the pan. Do wait until they have cooled for at least a few minutes though because the insides will be piping hot!
I also like serving these with my favorite pasta sauce for dipping: marinara and vodka sauce are easy pairings that taste incredible with the gooey cheese and broccoli.
How to Store and Reheat Extras
I highly doubt you will have leftovers. These broccoli and cheese bombs go fast at my house! But, if you do, you can store them in an air tight container in the fridge for up to 3 days.
Reheat them in the oven at 350F for about 10 minutes, just until the insides are warm. I don’t recommend microwaving these as that will affect the texture of the biscuit dough.
4.8 from 6 votes
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Yield: 8servings
Broccoli Cheese Bombs
Broccoli Cheese Bombs! Biscuit dough is stuffed with broccoli and cheese and topped with seasoned butter and parmesan cheese!
Preheat oven to 375°F.Grease a 10-inch cast iron skillet with 1 tablespoon butter. Set aside.
Using your hands or a rolling pin, flatten each biscuit into a 4 inch round.
Place a few pieces of broccoliand 2 tablespoons cheese in center of each dough round.
Wrap dough around broccoliand cheese, pressing edges to seal. Place seam side down in prepared iron skillet, leaving a little room for spreading. Continue until all biscuits have been completed.
In a small bowl, melt remaining 4 tablespoons butter. Whisk in Italian seasoning, salt and pepper. Evenly spoon on top of each biscuit.
Bake for 16 to 18 minutes, or until golden brown. Top with parmesan and serve warm!
Broccoli: I use frozen broccoli florets for ease, but you can also use fresh broccoli florets if you prefer. The frozen steam-in-bag broccoli florets are a nice shortcut because there's no need to chop the broccoli and you can just cook it in the microwave in a few minutes.
Serving Roasted Broccoli with Parmesan adds a big punch of umami to the green veggie, even if you just add a modest two tablespoons. With cheese, broccoli gets creamy and comforting.
Peel the stem and trim right where the florets branch off. Break apart the florets. Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, until tender, 2 to 3 minutes depending on the size of the florets.
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...
Old-school broccoli and cheese casserole is not bad. But with an update, it can be great. Watery vegetables can expel moisture while cooking, leaving your casserole soupy and unappetizing; but luckily, the fix is easier than you might think: simply swap your fresh for frozen.
Yes, dogs can eat broccoli. Dogs can eat the vegetable both cooked and raw, as long as there are no seasonings or oils added. However, this vegetable should always be given in very small quantities, especially because the florets contain isothiocyanates, which can cause gastric irritation in dogs.
“Fresh vegetables are most nutritious when they're picked at peak ripeness and eaten soon after, but that's not always possible,” says Amanda Otruba, a registered dietician at Geisinger. “Veggies that are frozen shortly after they're picked can be just as nutritious as fresh produce.”
Veer from olive mixes speckled with dried red pepper flakes, really spicy pickled items, spicy meats, hot jellies, mustards, or chutneys, and even crackers with black peppercorns. While delicious, these accompaniments will linger on your palate and hinder your experience of the cheese in its natural state.
Any combination of garlic, salt, pepper and any classic herbs, (basil, rosemary, sage, parsley, tarragon, thyme, etc.,) is a surefire way to treat these veggies right.
If you're making organic or home-grown broccoli, you may be concerned about worms in the florets. To be safe, soak the florets in a brine solution. Worms tend to live in the florets, where there are plenty of places to hide.
Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.
Microwaving is a safe way to cook broccoli and requires less time than steaming. Microwaving is also thought to preserve the nutrients in vegetables most effectively.
Drain immediately after boiling to prevent the broccoli from becoming mushy. If you like broccoli a little crunchier, boil for 2 minutes. Is boiled broccoli still healthy? Boiled vegetables do lose some nutrients in the cooking water, namely water-soluble vitamins like vitamin C and folate.
“A casserole dish and a baking dish are the same thing: an oven-safe piece of cookware, usually made of ceramic, porcelain, or glass,” says Anthony Contrino, an Emmy Award–winning culinary producer and food stylist. "They can come in various shapes, with the most common being rectangular, oval, or square.
While lasagna may not share the same ingredients as what comes to mind when you picture a typical casserole, it is not only the type of food within the dish that defines it. Any one-dish meal that is cooked in the oven in a wide, deep dish (or, casserole dish) is by definition a casserole.
Yes, there actually IS a difference between a casserole and a gratin. Both are baked in the oven, but a gratin is a special form of a casserole. When cooking it, you will layer the ingredients instead of just adding them all together.
As for the cooking process, frittata is made by briefly cooking an egg-based custard in a cast-iron pan on the stove, then baking it for a short time in the oven. Meanwhile, the egg custard in a breakfast casserole is poured over layers of other ingredients in a deep baking dish before going into the oven.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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