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!
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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.
Broccoli Cheese Bombs
Ingredients
- 5 tablespoons butter, divided
- 1 can, 12 oz Pillsbury Homestyle Butter Tastin’ refrigerated biscuits
- 2 cups broccoli florets, cooked/steamed till tender
- 2 cups shredded cheese, sharp cheddar or a cheddar blend
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- pinch of black pepper
- ¼ cup grated parmesan
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Instructions
- 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 broccoli and 2 tablespoons cheese in center of each dough round.
- Wrap dough around broccoli and 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!
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Use aluminum foil; are you allowed to put cast iron skillets into the dishwasher? Used round cake pan with aluminum foil; Parmesan before the oven on top of the garlic medley egg wash(melted butter) I used flour to flatten the biscuits because I didn’t want them to stick to the surface;
Hi! It’s not recommend to put cast iron skillets in a dish washer! Hope you enjoyed them!
My family loves this recipe. I use a bit less butter. It’s delicious!
Hi, I doubt have cat iron skillet. How Would I cook without that? Thank you!
Hi Belinda! You should be able to use any baking pan. Just grease it well!
These are so good made them last night and put fresh minced garlic mixed with melted butter on top definitely recommend
Have you ever added cooked chicken to the bomb? I think I may try it for dinner soon! Thanks for the idea!!
Luzia
Hi, what is Pillsbury Homestyle Butter Tastin’ refrigerated biscuits? is it a type of pastry? What would be a good substitute?
Hi Samantha, They are canned biscuits you buy in the refrigerated section. Here is a link to them: https://pillsbury.com/products/biscuits/grands-refrigerated-biscuits/homestyle-butter-tastin
You can use any kind of buttermilk/homestyle biscuit – that flavor just happens to be my favorite!
These look delish. I am from New Zealand and can say I have never seen in our supermarkets Pillsbury refrigerated biscuits so what can I use in place of these.
Oh that stinks! I guess your next best option is to make homemade biscuits. It’s a lot more work, but should turn out super tasty!
OMG I’m dying over these! That cheesy filling has got me drooling (cue all the heart-eyed emojis)!
I would probably eat them all – just saying! Love that gooey cheese!
I can tell just looking at these that they are going to be a huge family favorite!
Oh my gosh! These look AH-mazing! 🙂 And I just love how easy they are to make too.
You know it’s good when the word “bomb” is in the recipe title! These look amazing!
I love how easy these look to make. It is a great recipe to get the kids involved and not want to pull your hair out.
Only 3?! I could’ve had all of them!
Btw, you made me way HUNGRY!!! And it’s almost midnight. :-/ I have to try these!
These look amazing! We don’t have refrigerated biscuits in Australia. What would be a substitute?