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!
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!
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.
- 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
- 1/4 teaspoon salt
- pinch of black pepper
- 1/4 cup grated parmesan
- 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!
More Easy Broccoli Recipes
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