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!
The ingredients? Broccoli of course, then bacon, flour, milk, cream, eggs, cheddar cheese, a little Dijon, salt, and lots of freshly cracked black pepper. The tricks to this broccoli cheese casserole are to: Pre-cook the broccoli florets a bit so they cook up tender in the casserole.
Allow the leftover broccoli casserole to cool, then transfer it to an airtight container. Store in the refrigerator for up to three days. Reheat in the oven or in the microwave.
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.
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.
Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.
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, ...
Both raw and cooked broccoli will last for 3 to 5 days in the refrigerator when stored properly. Blanched broccoli will last between 10 and 12 months in the freezer.
The U.S. Department of Agriculture (USDA) food and safety basics states cooked food can be left at room temperature up to two hours. If the temperature outside (or inside your house) is 90°F or above, you should cut that time in half.
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.
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.
Broccoli contains many vitamins, minerals, fiber, and antioxidants. Broccoli's benefits include helping reduce inflammation, keeping blood sugar stable, and strengthening the immune system.
It's definitely hard to find a spice or herb that doesn't work with broccoli or broccolini. 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.
Bake the broccoli with NOTHING on it for 25-30 minutes, or until brown at the edges. Remove from oven and toss broccoli with olive oil, sea salt, and any seasonings you like until well coated. Return to the oven for 7-10 more minutes until crispy.
Broccoli — florets and stems — must be blanched for effective freezing. If you freeze it raw, you'll wind up with bitter, drab green, shriveled stems. Blanching preserves the bright green color and tasty flavor. You can either blanch in boiling water for three minutes or steam for five minutes.
Lasagna is a specific shape of flat pasta, often but not exclusively used in baked pasta dishes. A casserole is pretty much any combination of starch, sauce, and meat, vegetables, or both, baked in a single dish. Including one made with lasagna pasta. Basically, a casserole is an oven baked one pot meal.
The term “casserole” can refer to any dish prepared in a casserole dish—essentially a deep, wide baking dish—and baked in the oven. A casserole can have layers, as in the case of an Italian lasagna or a deep-dish pizza, or composed of some evenly distributed combination of veggies, a protein, and a starchy binder.
There are many options for materials such as stainless steel, cast iron, ceramic or non-stick coating. The different material affects the cooking speed, the types of food you choose to cook but also the healthy cooking!
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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