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!
Most broccoli and cheese soups are very high in calories and fat, add butter and/or heavy cream to cheese, which is already a high fat food. Instead I make a roux to thicken the soup, plus I blend part of the vegetables making it creamy without the extra saturated fats. A Perfect Make Ahead Meal.
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.
Very generally speaking, cooked starchy vegetables, such as potatoes, pack about 15 grams of carbs and 80 calories per 1/2 cup (70–90 grams), whereas non-starchy types like broccoli contain about 5 grams of carbs and 25 calories in an equivalent portion (1, 2).
Broccoli, like other non-starchy vegetables, is beneficial for weight management due to being low in calories and rich in fiber. The fiber and water content of broccoli may help you stay full longer due to slowed digestion, and adding broccoli to your diet may help crowd out higher-calorie and ultra-processed foods.
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.
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.
So, where did broccoli come from? Broccoli is a descendant of the wild cabbage plant, which is native to the Mediterranean region. Over the years, farmers selectively bred wild cabbage plants to produce various cruciferous vegetables, including broccoli.
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.
The USDA recommends washing produce just before using it to slow spoilage. If you need to rinse your broccoli a day or more in advance, give it a whirl through the salad spinner or dry it thoroughly with a clean towel before storing it in your refrigerator.
If the package suggests to drain or rinse the vegetables, then they should be washed. While there has been some controversy in the past about the food safety of frozen produce, the AFFI assures that frozen produce is highly safe and manufacturing facilities are held to high standards of cleanliness.
Microwaving frozen broccoli the right way involves a simple three-step process: Pour a bag of broccoli into a microwave-safe dish with a lid and add about 1/4 cup water. Microwave on high for five minutes or until broccoli is as tender as you like it. Drain and season with lemon juice, red pepper flakes, and salt.
Don't thaw frozen broccoli in the fridge or on the countertop. The pieces will get too soggy. Even though there is no need, if you really want to thaw the broccoli, add to a large bowl, cover with hot water and let it sit for 2-3 minutes. Drain and pat dry with a kitchen or paper towel.
Studies show certain full-fat dairy products can be healthy when eaten in moderation. Lower blood pressure. The high levels of calcium in dairy products like cheese can help reduce blood pressure. Lower-fat, low-sodium cheeses, eaten in moderation as part of a healthy diet, can help lower blood pressure.
Broccoli, like most other vegetables, doesn't contain enough of each of those acids, so it's referred to as an “incomplete” protein. Examples of complete proteins include meat, poultry, fish and dairy products.
Cheese is a great source of protein and calcium but is often high in saturated fat and salt. This means eating too much could lead to high cholesterol and high blood pressure, increasing your risk of cardiovascular disease (CVD).
Broccoli contains many vitamins, minerals, fiber, and antioxidants. Broccoli's benefits include helping reduce inflammation, keeping blood sugar stable, and strengthening the immune system. Broccoli is a green vegetable that vaguely resembles a miniature tree. It belongs to the plant species known as Brassica oleracea.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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