It’s safe to say that I’m obsessed with this easy breakfast recipe. Not only do I love it, but it’s become a family favorite for those early morning hours.

The best part is that you need just a few simple ingredients to make this yummy recipe!

These bacon, veggie, and cheese breakfast bombs are made with soft biscuit dough and baked to golden brown perfection.

I love having easy recipes like this as good options for early morning cravings. (And yes, using premade dough is my favorite way to save time without compromising on flavor!) 

What I’ve found about making these breakfast biscuit bombs is that you can change the filling each time.

Adding cheese and a variety of veggies to the center of the dough gives you wiggle room to make different flavors. Variety for breakfast is always a good idea lie these cottage cheese eggs!  

Each bite is like having a cheesy southwest egg bake in a handheld biscuit – and I’m here for it! The edges of the biscuit are nice and golden brown, and are loaded with flavor.

You can even turn these into gravy bombs by dipping them in gravy or putting some on top. (or add some sweetness by drizzling some maple syrup!) 

Breakfast Bombs

These portable poppers are stuffed with smoky bacon, scrambled eggs, and plenty of cheese, then topped with delicious garlic herb butter.

Not only is this bacon egg and cheese recipe great for busy mornings, but you can enjoy stuffed bread bombs at any time of day!

I’m crazy for any type of stuffed bread, whether it’s Cheesy Meatball Pull-Apart Bread or more of my famous bomb recipes.

Choose from filling options such as Philly cheesesteak, jalapeno popper, pepperoni pizza, and even one that tastes like a Big Mac!

And for something sweet, try ones with pie filling like caramel apple, sticky pecan, or pumpkin. 

So, what are breakfast bombs?

These are some of my most popular creations, and they’re so simple to make!

Just take frozen bread dough and stuff it with anything you can think of, for a portable alternative to your morning meal.

The recipe is really versatile, so get creative and come up with your own combinations!

Ingredient Notes and Substitutions

• Frozen Dough – I like to use Rhodes frozen rolls for my breakfast bombs recipe, but they may not be available everywhere. 
  
  Feel free to use a different brand of frozen rolls or even refrigerated tubes of pizza dough, dinner rolls, crescents, or biscuits.
  
• Bacon – Pop your strips in the oven or air fryer while you work on everything else. Be sure to let them cool completely before chopping for the best texture. 
  
  Or, chop the strips while cold and cook them in a skillet until crispy.
  
• Eggs & Milk – Whisking eggs with milk helps to make them extra fluffy. 
  
  You’ll want to season the mixture with salt and pepper first (before cooking) for maximum flavor as well.
  
• Cheese – Mild cheddar goes perfectly with the other flavors, but Colby or Monterey 
  
  Jack would be tasty too. Grate a block of your favorite and shred it by hand for the best melt and cheese pull!
  
• Peppers – Dice up a jalapeno and some roasted red peppers for subtle heat. Be sure to remove the ribs and seeds from the jalapeno if you’re not a fan of spicy food. 
  
  Or, swap both with regular green and red bell peppers!
  
• Garlic Herb Butter – Make this yourself by melting unsalted butter then stirring in garlic powder, dried parsley, and a little bit of salt. 
  
  This topping is optional but is soooo tasty. I highly recommend it!

More Stuffing Ideas

Your imagination is the only limit! Add or swap any of the ingredients for your favorite breakfast flavors. Here are some ideas to get you started:

• Breakfast sausage
• Green onions or sautéed yellow onions
• Different cheeses
• Cubed ham or any other lean meat 
• Everything bagel seasoning
• Apples and apple pie seasoning (who says you can’t make them a sweet morning treat?!) 

Tips and Tricks for Making This Breakfast Bomb Recipe

• Undercook filling ingredients just slightly.

This means that your scrambled eggs should still be a bit shiny/gooey and the bacon should be crisp but not hard and crunchy. 

Both will cook a bit more in the oven, so if fully cooked before going into the bread, your filling will end up a bit dry.

• Make as much or as little as you need.

You can easily halve this breakfast bomb recipe if you don’t need as many, or make a full batch and freeze half for later.

And if you’re feeding a crowd, double up the ingredients and either bake in a 9×13-inch pan or divide between two pie dishes.

• Prefer individual bites?

When baked in a pie dish, this bacon egg and cheese recipe makes more of a pull-apart bread rather than individual bombs.

Feel free to use a baking sheet instead! Place each breakfast bomb about 2-3 inches away from each other and bake as directed.

Prep Ahead

• Defrost frozen rolls
• Cook and chop bacon
• Shred cheese
• Dice peppers

I’ll prep things and then store them in a plastic bag for later use. (this works to make this as a freezer meal, too) 

Kitchen Tools You Will Need

• 9×9 Pan or Pie Dish
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. (large bowl, medium bowl, small bowl) 
• Small Rolling Pin – Perfect for small jobs like making TSRI’s bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the rolling pin.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Basting Brush – I like this one over the silicone ones.

Storing and Reheating Breakfast Bomb Leftovers

If you somehow manage to have leftovers, you can keep breakfast bombs in the refrigerator for a few days and reheat them in the microwave.

Or, wrap each individual breakfast bomb with plastic wrap and place it in a zippered storage bag.

Freeze for up to a month, then remove the plastic and heat the bombs in the microwave until warmed through.

Bacon Egg and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Print

Bacon Egg and Cheese Breakfast Bombs Recipe + Video

Make Breakfast Bombs stuffed with bacon, eggs, and cheese for a quick and easy breakfast that you can also eat on the go!

Course Breakfast

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 680cal

Author Donna Elick

Equipment

• rimmed baking sheet
• mixing bowls
• whisk
• box grater

Ingredients

• 1 pound Applewood smoked bacon
• 4 large eggs
• 2 tablespoons whole milk
• 1/8 teaspoon kosher salt
• pinch black pepper
• 16 frozen dinner yeast roll dough balls
• flour to dust counter
• 8 ounces shredded mild cheddar cheese
• 1 medium jalapeno diced
• 1/4 cup roasted red peppers diced

Garlic Herb Butter

• 4 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon kosher salt

Instructions

• Prepare bacon. I make my bacon in the oven. Bake at 400ºF on a baking sheet. Cook 15-25 minutes or until desired crispness is reached. Remove from the oven. Allow to cool and chop into bite-size pieces.
• Meanwhile: Prepare the eggs. In a medium bowl combine eggs, milk, salt, and pepper. Whisk until completely combined. Spray a small skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be very dry in the breakfast bomb. Set aside to cool.
• Place dinner rolls on a microwave-safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9″ pie plate or a 9″x9″ baking pan and set aside.
• Lightly flour your countertop. Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across.
• Sprinkle a tablespoon of cheese over the dough and press into the dough with the palm of your hand. Top with one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos, and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your fingertips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.
• Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs. Refrigerate until morning or proceed with instructions immediately (cook time will be about 30-35 minutes if not refrigerated).
• Preheat oven to 350°F.
• Remove baking dish from the refrigerator, remove plastic wrap. Bake for 40-45 minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes. Cover with foil if the tops start getting too brown (I covered mine at 25 minutes).
• Meanwhile: In a small bowl melt butter in the microwave, about 30 seconds or until butter is melted. Add garlic, parsley, and salt. Stir with a pastry brush. Remove breakfast bombs from the oven. Brush them with melted butter mixture.
• Serve and enjoy!

Video

Notes

If you would like these to be round (more like our traditional bomb series) and less like a pull-apart bread you can bake them on a cookie sheet about 2-3 inches away from each other.

If you prefer, you can use a pastry roller or small rolling pin to roll these bombs out.

Nutrition

Serving: 1 | Calories: 680cal | Carbohydrates: 42g | Protein: 25g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 175mg | Sodium: 1214mg | Sugar: 2g | Fiber: 3g | Calcium: 376mg | Iron: 4mg

Originally published November 2016, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bacon Egg and Cheese Breakfast Bombs Recipe + Video appeared first on The Slow Roasted Italian.

If you’ve never made homemade pretzel bites, you’re in for a treat. Simple ingredients magically make a piece of dough, that you then get to cut into equal pieces. 

After that, the recipe card below shows you all the simple steps to whip up these cheese pretzels – and let me tell you, they’re worth it! 

You can make these for game day or have them as a great option for parties. 

I love covering them with cheese, but you can also use bagel seasoning, garlic powder, coarse sea salt, or anything else that you’re craving for this soft pretzel recipe. 

Parmesan cheese is always a great pairing with these soft pretzel rolls, too! 

Easy recipes like this make simple homemade pretzels and are so much better than anything you’d buy premade at grocery stores. 

Just be sure to have a sharp knife, and a clean work surface, and you’ll be whipping up these salty pretzels in no time at all. Who knew that pretzel recipes could be so simple? 

Your first bite will be full of melty cheddar cheese – and you’re sure to be hooked! (you can also use sharp cheddar cheese, white cheddar, or any real cheese options or additions that you want! As long as the cheese melts, you’re good to go!)

Pretzels With Cheese

Homemade soft pretzels are much easier to make than you think, and they can be enjoyed in a variety of different ways.

If you don’t like cheese filled pretzels, try regular Soft Pretzel Bites instead. They’re ready in just 30 minutes and make an easy, portable snack.

Homemade Pretzel Dogs are great for dinner any night of the week and can be made ahead of time and frozen.

Ingredient Notes and Substitutions

• Pretzel bread – Make your own dough for cheesy pretzels with active dry yeast, warm water, sugar, salt, and flour. 
  
  You can also use frozen dinner rolls in a pinch. You don’t even have to make the pretzel shape for this recipe! 
  
• Cheese – I like to use mild cheddar cheese for stuffed pretzels because the flavor isn’t too overpowering.
  
• Baking soda – This is the secret ingredient for homemade pretzel bread! Add it to the water before boiling soft pretzels with cheese.
  
• Egg – Whisk this really well, then brush it over the cheese filled pretzels before baking. It helps them get that gorgeous golden brown color!

If you want to add any type of seasonings as a topping, you can add cayenne pepper for a kick of heat or even a little bit of melted butter and kosher salt on top of the baked pretzels. 

How to Make Stuffed Pretzels

Wrap cubes of cheddar cheese inside homemade dough balls, then boil quickly in water with baking soda.

Doing so allows the pretzel balls to darken in the oven and gives them the crispy, yet chewy texture they’re known for.

Once cooled, brush the cheese filled pretzels with egg wash and sprinkle with coarse salt. Then, bake until browned and enjoy!

3 Ways to Make Pretzel Bread

• With a stand mixer – Not only does it do the hard work for you, but it also frees up your hands to prep the other ingredients.
  
• By hand – You can mix the dough by hand if needed. Combine the water, yeast, and sugar. Once the yeast blooms, stir in the salt and flour and mix well. 
  
  Then, turn out the dough onto a floured surface and knead for 3-5 minutes until tacky.
  
• Ready to use frozen dough – To save both time and effort, feel free to use a package of frozen dinner rolls to make pretzels with cheese. 
  
  Just thaw and use in place of the dough recipe. I like to use Rhodes, but any brand will work just fine.

Kitchen Tools You Will Need

• Stand Mixer – A good stand mixer makes all your recipes easier. You’ll need the dough hook attachment for this recipe.
• Wooden dowel rolling pin – Perfect for small jobs like making any of our stuffed bread bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the rolling pin.
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

Enjoy cheesy pretzels as-is or dip them in your favorite dipping sauces. You can’t go wrong with honey mustard or extra cheese sauce. Even beer cheese would be tasty!

You can also serve soft pretzels with cheese alongside a warm bowl of chili or soup as a replacement for traditional dinner rolls!

Storing and Freezing Cheesy Pretzels

Pretzels with cheese will stay fresh in the refrigerator for up to 5 days if covered. Or, freeze in an airtight container for up to 2 months.

Reheat in the microwave or oven until soft and warmed through.

Soft Pretzels with Cheese FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Bomb Recipes

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Ooey Gooey Soft Pretzels With Cheese Center + Video

Soft Pretzels with Cheese are only made better with this stuffed pretzels recipe! Perfect food for any party!!

Course Snack

Cuisine American

Method Oven

Prep Time 42 minutes minutes

Cook Time 8 minutes minutes

Total Time 50 minutes minutes

Servings 36 pretzel bombs

Calories 99cal

Author Donna Elick

Equipment

• stand mixer
• mixing bowls
• rimmed sheet pan
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons
• instant-read digital cooking thermometer
• basting brush

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups warm water 110°-120°
• 2 tablespoons granulated sugar
• 3 1/4 cups all-purpose flour
• 1 pound block mild cheddar cheese
• 1 teaspoon kosher salt
• 1/2 cup baking soda
• 1 large egg
• Coarse salt

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper or spray with cooking spray.
• Pour water into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
• Meanwhile cut cheese into 36 even pieces, less than ½ ounce each. Fill an 8-quart pot with water and bring to a boil over medium-high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Sprinkle clean countertop with 1/4 cup flour.
• Add flour and salt to mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if the bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
• Place dough on a floured countertop and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First, quarter the ball of dough. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut it into 3 pieces. When you are done you will have 36 pieces.
• Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add a piece of cheese in the center.

  Carefully pull each side over the cheese to create a ‘cheese package’ then roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough.

  Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until all you have 36 stuffed dough balls.
• Carefully, a sprinkle at a time, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP.

  Place dough balls into boil water a few at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat.
• Arrange all pretzel balls on parchment so they are not touching. Brush egg-wash onto each one and sprinkle with coarse salt.
• Bake for 8-10 minutes until the tops are browned.
• The ooey-gooey cheese may escape some of your pretzel bombs. That is a beautiful thing!

  Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.
• Enjoy!

Video

Notes

You can mix the dough by hand if you do not have a stand mixer. Add water, yeast, and sugar. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky. Proceed with remaining instructions.

You can use 36 frozen dinner rolls (I use Rhodes) in place of the dough recipe.

Nutrition

Serving: 1 bomb | Calories: 99cal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 606mg | Sugar: 1g | Fiber: 1g | Calcium: 92mg | Iron: 1mg

Originally published September 2013, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Ooey Gooey Soft Pretzels With Cheese Center + Video appeared first on The Slow Roasted Italian.

Cheeseburger Bites

Add a fun twist to weeknight dinners or serve up a platter of these Big Mac bites the next time you host the big game. Don’t forget the special sauce for dunking!

Need a make-ahead option? Capture all of those same iconic flavors in a big bowl of pasta salad instead.

Prep everything in the morning, then toss it together and chill before everyone arrives.

For more fast food favorites, try a homemade version of Taco Bell’s Mexican Pizza or a spicy chicken sandwich like the one from Chick Fil A or the White Castle burgers!

Ingredient Notes and Substitutions

• Frozen Rolls – I use Rhodes for all of my bomb recipes! Any brand will work, as long as it’s yeasted roll dough.
  
  In a pinch, you could probably use refrigerated pizza or biscuit dough too, though the flavor will be a bit different.
  
• Ground Beef – Choose a leaner blend (I prefer 80/20) to limit the amount of grease that forms underneath the dough.
  
• Cheese – American cheese adds that classic flavor to each cheeseburger bomb, but you could use a mild or medium cheddar instead.
  
  Keep in mind that cheddar won’t ooze as much as the American.
  
• Onions and Pickles – Be sure to chop these as small as possible so they don’t prevent the meat mixture from forming nicely around the cheese.
  
  Plus, smaller pieces of onion will still cook through in the relatively short cook time.
  
• Egg – Feel free to skip this if allergies are a concern. It just helps to brown the tops of the cheeseburger bombs.

Tips and Tricks to Make Perfect Big Mac Bites

• Form and cook the filling first.

Like many of my bomb recipes, you’ll be sealing a tasty filling inside of thawed dinner roll dough.

For the best results, pan-fry the stuffed meatballs before wrapping them in the dough.

This helps seal the meat around the cheese, reduces some of the liquid that would make the Big Mac bites soggy, and adds another layer of flavor.

Plus, having the center of the cheeseburger bombs warm from the start helps them cook a bit more evenly!

• Seal the dough really well.

Because the cheese is already sealed inside the meat mixture, there’s very little chance it will ooze out.

However, you still don’t want your burger bites to fall apart! Be sure to wrap the dough all the way around each meatball and pinch it to seal.

Then, place each stuffed bread roll seam-side down on the baking sheet.

• Beat an egg and brush it over the top before baking.

Once all of the Big Mac bombs are sealed, brush the tops with egg and sprinkle with sesame seeds.

This helps them brown better in the oven and gives you that classic sesame seed bun flavor!

Prep Ahead

• Thaw dinner rolls
• Chop onion and pickles
• Slice cheese into cubes
• Line baking sheet with parchment

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Small Wooden Dowel Rolling Pin – Perfect for small jobs like making TSRI’s bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the side.
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

Enjoy Big Mac bombs the same way you’d enjoy a regular burger! I usually toss some French fries in the air fryer and maybe toss together a quick salad.

For true Big Mac flavor, you’ll want plenty of special sauce for dunking them in, and my homemade recipe is easy to make.

If you have more time on your hands, make a potato salad and a big bowl of fresh fruit!

You can also serve this Big Mac bites recipe as finger food for parties and game days. They’d go great with jalapeno poppers and fried pickles.

Big Mac Bites Recipe FAQ

Storing and Reheating Cheeseburger Bomb Leftovers

Once cooled, transfer leftovers to an airtight container and refrigerate for 2 to 3 days.

Reheat in the microwave, oven, or air fryer until warmed through.

Cheeseburger bombs also freeze really well! Flash freeze them on a sheet pan until firm, then store in a Ziploc storage bag for up to 6 months.

Thaw as many as you’d like in the refrigerator overnight before reheating, or bake from frozen for 15-20 minutes at 350°F.

Enjoy!

With love, from our simple kitchen to yours.

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Big Mac Cheeseburger Bombs

Cheeseburger Bombs taste just like the famous burger, but in poppable form! Wrap cheese-stuffed meatballs in dough and bake until golden.

Course Appetizer

Cuisine American

Method Oven

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 24

Calories 85cal

Author Donna Elick

Equipment

• baking sheets
• parchment paper
• mixing bowls
• rolling pin
• basting brush

Ingredients

• 1 pound ground beef
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup finely minced or grated white onion
• 1/3 cup chopped dill pickles chopped into very small pieces
• 1/2 pound block of American cheese
• 1 package of 24 frozen dinner rolls
• 1 large egg beaten
• Sesame seeds for garnish

Instructions

• Thaw roll dough according to package instructions.
• Preheat oven to 375°F. Line a rimmed sheet pan with parchment paper and set aside.
• In a large bowl, combine ground beef, onion powder, garlic salt, salt and pepper, minced onion, and dill pickles.
• Divide the meat mixture into 24 sections. Slice the cheese into 24 chunks (about ½” square). You may have a little leftover cheese.
• Form a flat circle with each meat section. Place a chunk of cheese in the center and roll the meat up around the cheese to form a ball with the cheese nested in the center.
• When you have formed all of the cheese-stuffed balls, place them in a large skillet and brown them on each side. This is a quick “pre-cook” – the meat doesn’t need to be browned on all sides and it should not be cooked all the way through. Toss them gently in the pan while browning to help maintain their circular shape and prevent the cheese from leaking out.
• On a lightly floured surface, pat or roll one ball of thawed dough into a circle just slightly larger than a ball of meat. Place a ball in the center of the dough and wrap the dough around it, pinching the dough together on the bottom to seal. Place the prepared Big Mac bomb on the lined sheet pan.
• Repeat for all of the rolls – forming 24 Big Mac bombs.
• Brush the tops and sides of the bombs with the beaten egg and sprinkle with sesame seeds.
• Bake for 18-20 minutes until the tops of the bombs are golden brown.
• Serve immediately with a side of Big Mac special sauce or your favorite dipping sauce.

Notes

For the best results – pan fry the stuffed meat balls before wrapping them in the roll dough – this helps seal the meat around the cheese, reduces some of the liquid that could make the bread soggy, adds some flavor, and gets the center of the bombs warm to help the dough get a good start cooking. You will still lose a little of the cheese on some of the bombs between pan frying and then baking, but this method was the most successful to reduce cheese oozing out. (Other methods I tried included baking the meat balls in the oven before wrapping in dough – I tried various amounts of time and they all had their drawbacks. I also tried wrapping and cooking the raw meat, which was probably my second favorite method, but the dough didn’t cook as well and there was some wetness.

American cheese really gives a true Big Mac taste to the bombs, but you could also use a mild or medium cheddar – cheddar will not ooze as much as the American cheese.

It’s really important to mince the onions quite small so that they cook through in the relatively short cook time.

Keep the chopped pickles small also so they don’t prevent the meat from sticking together and forming a nice ball around the cheese.

Store leftovers in an airtight container in the refrigerator for 2-3 days.

Nutrition

Serving: 1 | Calories: 85cal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 296mg | Sugar: 1g | Fiber: 1g | Calcium: 108mg | Iron: 1mg

Originally published December 2021, updated and republished December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Big Mac Cheeseburger Bombs appeared first on The Slow Roasted Italian.

Mac and Cheese Bombs

You know how much we like mac & cheese… I have over two dozen recipes after all!

Now, imagine a fabulously rich and creamy mac and cheese with bacon and even more cheese stuffed inside a tender roll.

Our mac & cheese afficionado (our 10-year-old daughter) has given these her stamp of approval and has been devouring these cheesy bacon macaroni and cheese bombs faster than I can make them!

Like this quesadilla recipe, it’s a great way to enjoy your favorite comfort food in a handheld snack.

Ingredient Notes and Substitutions

• Prepared Mac & Cheese – I love using Bob Evans Tasteful Sides to make mac and cheese bombs — it’s tasty and convenient! — but you can certainly use a different brand or make some from scratch.
  
• Dough Balls – I also have a favorite brand for these: Rhodes frozen dinner roll dough. Homemade bread dough, refrigerated biscuits, or pizza dough would work too.
  
• Bacon – Cook and chop this ahead of time! Baking is preferred since it’s less messy than frying on the stove and you can still reserve the grease afterward.
  
• Cheese – Anything that melts easily will work!
  
  I’m using a combination of low-moisture mozzarella and mild cheddar, but provolone, Swiss, Monterey Jack, and Colby are great substitutes.
  
  Whatever you choose, make sure to cube a fresh block instead of grabbing bagged shreds.
  
• Egg Wash – Whisk together 1 egg with 1 tablespoon of water until well combined. You’ll brush this over the mac n cheese bombs before baking to help them brown on top.

Tips and Tricks to Make Perfect Mac n Cheese Bacon Bites

• Have all your ingredients prepped, cooled, and ready to go.

Once you roll out the dough balls, you can pile on the fillings assembly-line style and have these mac n cheese bombs ready to go in the oven in no time!

It’s especially important to cool the macaroni first. It’s less likely to ooze over the sides of the dough, plus it will melt the cheese cubes and make the dough too soft if it’s still hot.

• Make sure mac and cheese bombs are fully sealed.

Leave a small border around the edge of the dough where there’s no filling. Then, start pulling up the sides to meet over the middle and pinch them together.

Some of the filling might try to sneak out — just push it back in with your finger. Also, be sure not to overstretch the dough or it will make it too thin.

Once sealed, reshape the stuffed bread into a ball before placing it on the baking sheet.

• Don’t toss that bacon grease!

Brush it over each mac and cheese bacon bomb before serving to add extra flavor, then use an extra for frying up breakfast or making skillet cornbread.

Prep Ahead

• Thaw frozen dough
• Prepare and cool mac and cheese
• Cook and chop bacon
• Slice cheese into cubes

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper or Silpat Mats
• Small Wooden Dowel Rolling Pin – Perfect for small jobs like making TSRI’s bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the side.
• Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. The 1 1/2 tablespoon size is perfect for filling mac and cheese bombs!
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

After brushing each mac and cheese bacon bomb with reserved grease (or butter), sprinkle extra bacon pieces and freshly chopped parsley on top.

Some of the cheese might have oozed out during baking — that’s ok! Scoop it right onto the plate.

These are great as game-day appetizers alongside smoked chicken wings, fried pickles, jalapeno poppers, and more.

Or, make them for dinner with a green salad or some steamed veggies. Easy peasy!

Storing and Reheating Macaroni and Cheese Bombs

Keep leftovers in the refrigerator for 3-4 days in an airtight container. Reheat in the microwave, oven, or air fryer.

You can also make these mac n cheese bacon bites ahead of time and freeze them for later!

After baking, allow them to cool to room temperature. Flash freeze them until solid, then store in an airtight container or freezer-safe storage bag for up to 1 month.

Bake from frozen for 15-20 minutes at 350°F, or thaw in the refrigerator and microwave until warmed through.

Mac n Cheese Bombs FAQ

Enjoy!

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Bacon Mac and Cheese Bombs + Video

Mac and Cheese Bombs are stuffed with extra cheese and bacon. Extra cheesy and extra delicious, they disappear like magic!

Course Appetizer

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 408cal

Author Donna Elick

Ingredients

• flour to dust counter
• 16 frozen dinner yeast roll dough balls
• 1 pound Applewood smoked thick-cut bacon cooked and chopped (reserve bacon drippings)
• 20 ounce package Bob Evans Macaroni & Cheese prepared and cooled
• 4 ounces low-moisture mozzarella cheese cut into 16 cubes
• 4 ounces mild cheddar cheese cut into 16 cubes
• 1 egg
• 1 tablespoon water
• 1 tablespoon fresh chopped Italian parsley

Instructions

• Preheat oven to 350°F. Prepare 2 baking sheets with a silicone mat or parchment paper.
• Lightly flour your countertop.
• Place 8 dinner rolls on a microwave-safe plate and microwave on defrost for about 2-4 minutes (or until dough is no longer frozen, but not cooked). Remove dough balls from the plate and place them on your floured countertop. Flip the dough balls in the flour so they are all lightly coated in flour. Repeat with the remaining 8 dinner rolls.
• Flatten and stretch one piece of dough, on the floured board, like you are making a mini pizza. Stretch dough to about 3-4” across. You can use a rolling pin if you like. I love to use a small wooden dowel rolling pin it is perfect for the job.
• Place one scoop (1 1/2 tablespoon scoop) of mac and cheese in the center of your dough and use the back of the scoop to spread the mac and cheese out over the dough. Add 1 tablespoon of bacon pieces in the center of the rolled dough. Use the back of the measuring spoon to spread the bacon over the mac and cheese.
• Place one cube of mozzarella and cube of cheddar on top of the bacon.
• Pull the top and bottom edges of the dough together and then the left and right edges. Continue pulling up the edges (pushing the filling back inside as needed) until you have closed the dough. Pinch the dough together to create a ball. If the ball won’t seal, tap your fingertips into the flour and then crimp the seal together.
• Place the dough balls on your baking sheet, a few inches apart, 8 to a sheet. Repeat until all Bacon Mac & Cheese Bombs are on the baking sheets.
• Beat egg and water, in a small bowl. Gently brush the egg wash onto dough balls.
• Bake 16-20 minutes, rotating the pans half-way through cook time until the tops are golden brown.
• The ooey-gooey cheese may escape some of your mac and cheese bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.
• Remove the bombs from the oven. Brush them with reserved bacon drippings and sprinkle with reserved bacon pieces and fresh chopped parsley.
• Serve and enjoy!

Video

Notes

To bake your bacon in the oven: lay slices of bacon on a foil-lined baking pan. Place the pan in the cold oven, turn the heat to 400°F and bake for 15 to 25 minutes. The length of time will vary based on the thickness of your bacon. When the pan is hot from the oven pour your drippings into a mason jar and allow the bacon to cool on the sheet for a few minutes before you chop it up.

Mild cheddar cheese is less aged and melts much easier than older cheddars like medium or sharp.

Whole milk mozzarella is a better melting cheese than part-skim. But, go with what you can find.

If you do not have reserved bacon drippings you can use butter.

Nutrition

Serving: 1 | Calories: 408cal | Carbohydrates: 37g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 784mg | Sugar: 1g | Fiber: 2g | Calcium: 230mg | Iron: 2mg

Originally published January 2020, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Bacon Mac and Cheese Bombs + Video appeared first on The Slow Roasted Italian.

Sloppy Joe Bombs

Transform an ordinary package of frozen dinner rolls into balls of pretzel bread that are packed with sloppy joe filling and melted cheddar.

Serve mini sloppy joe bites for a weeknight meal or pair them with your favorite game day appetizers.

Even kids love them, making them a great alternative to pizza or chicken nuggets!

Enjoy another popular sandwich in poppable form with this Philly cheesesteak recipe. Or, try deliciously seasoned meatballs without the spaghetti.

I even have a breakfast version with eggs and bacon for those mornings when everyone has a million different places to be.

Ingredient Notes and Substitutions

• Frozen Dough – I always use Rhodes dough balls for any of my bomb recipes, but any frozen bread dough will do the trick!
  
  If you prefer to use homemade dough, you can find instructions on how to do that in this post.
  
  The recipe calls for beer, which adds a nice flavor, but you can easily substitute water if you don’t want to use alcohol.
  
• Sloppy Joe Filling – You can use your own recipe, canned recipes, or one of mine — choose between classic or spicy, or even a Crockpot version!
  
  You can also make these sloppy joe bites with leftovers.
  
• Cheese – Mild cheddar is my favorite for this recipe, but American or Velveeta are good alternatives.
  
  Try provolone or Swiss if you prefer a white cheese, or Pepper Jack for a spicy kick. Anything that melts well!
  
• Baking Soda – This goes in the boiling water, not in the mini sloppy joes. Baking soda water turns regular dough into pretzel dough with a quick dunk.
  
• Egg Wash – A simple mixture of egg and water. Brush these over the bombs to help them brown in the oven!

Tips and Tricks to Make Mini Sloppy Joe Bites

• Let the filling cool before assembling.

Otherwise, the dough will become too soft and the cheese will start to melt, making it really tough to seal the stuffed dough properly.

You also want to avoid overfilling the dough so it doesn’t burst open. I’ve found that a 1 ½ tablespoon scoop is just the right amount.

• Add a little crunch for a big difference.

Since we’re transforming the dough into pretzel dough, it needs a little pretzel salt!

You can certainly skip this if you’d like, but even a tiny bit really enhances all of the flavors.

Be sure to add this right after the egg wash — it helps the salt stick to the surface of your pretzel bombs.

• Have kids helping you?

Instead of boiling a pot of water, fill a medium (4-cup) bowl with 2 cups of hot water and add the baking soda.

This will give you the same results while keeping them safe from accidental burns. You just may need to bake the sloppy joe bites for an extra minute or two.

Prep Ahead

• Defrost frozen rolls
• Make sloppy joe filling
• Cube cheese

Kitchen Tools You Will Need

• 8 Quart Stock Pot, plus a Slotted Spoon for fishing the sloppy joe bombs out of the water.
• Baking Sheets lined with Parchment Paper
• Small Wooden Dowel Rolling Pin – Perfect for small jobs like making TSRI’s famous bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the side.
• Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Basting Brush – Useful for everything from greasing pans to basting food.

Serving Suggestions

Pair sloppy joe bombs with the same sides you’d make for the sandwich version! French fries, coleslaw, mac and cheese… you name it.

For extra cheesy goodness, try dipping them in beer cheese sauce or nacho cheese!

They’re also delicious for game days and teen sleepovers along with garlic knots and fried pickles.

Sloppy Joe Bites FAQ

Storing and Reheating Mini Sloppy Joes

If you manage to have any sloppy joe bombs left, they can be kept in an airtight container in the refrigerator for up to 5 days.

Or, you can freeze them for up to 2 months — a great way to use up filling if you made too much!

Reheat a few at a time in the microwave or a larger batch in the oven until warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Sloppy Joe Bombs

Sloppy joe bombs are bursting with saucy meat and gooey cheese. Make these stuffed pretzel bites today, and everyone will be begging for more!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24

Calories 183cal

Author Donna Elick

Ingredients

• 1/4 cup all-purpose flour to dust counter
• 24 frozen dinner yeast roll dough balls I use Rhode’s
• 1 Recipe Sloppy Joe
• 12 ounces mild cheddar cheese cut into 24 cubes
• 2 tablespoons water
• 1 large egg
• 1/2 cup baking soda
• Pretzel salt

Instructions

• Preheat the oven to 450°F. Prepare 2 baking sheets with a silicone mat or parchment paper.
• Fill an 8-quart pot with water and bring to a boil over medium-high heat. Sprinkle clean countertop with flour.
• Place 8 dinner rolls on a microwave-safe plate and microwave on defrost for about 2-4 minutes (or until dough is no longer frozen, but not cooked). Remove dough balls from the plate and place them on your floured countertop. Flip the dough balls in the flour so they are all lightly coated in flour. Repeat with the remaining dinner rolls, until all dinner rolls are defrosted.
• Flatten and stretch one piece of dough, on the floured board, like you are making a mini pizza. Stretch dough to about 3-4” across. You can use a rolling pin if you like. I love to use a small wooden dowel rolling pin, it is perfect for the job.
• Place one scoop (1 1/2 tablespoon scoop) of sloppy joe in the center of your dough and use the back of the scoop to spread it out over most of the dough. Add a cube of cheese in the center of the rolled dough.
• Pull the top and bottom edges of the dough together and then the left and right edges. Continue pulling up the edges (pushing the filling back inside as needed) until you have closed the dough. Pinch the dough together to create a ball. If the ball won’t seal, tap your fingertips into the flour and then crimp the seal together.
• Place the dough balls on your baking sheet, repeat until they are all on the baking sheet.
• Remove boiling water from heat. Carefully, add baking soda to boiling water a sprinkle at a time. USE CAUTION: IT WILL BUBBLE UP. DO NOT PUT HANDS THROUGH BUBBLED UP WATER. YOU WILL GET BURNED. Place dough balls into water a few at a time. Remove with a slotted spoon after 30 seconds. Place on the baking sheet, so they are not touching, 12 to a baking sheet. Repeat until all Sloppy Joe Bombs are on the baking sheets.
• Beat the egg and water, in a small bowl. Gently brush the egg wash onto dough balls and sprinkle with pretzel salt.
• Bake for 8-10 minutes until the tops are nice and pretzel-y brown, rotating the trays half way through the cook time.
• The ooey-gooey cheese may escape some of your Sloppy Joe bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.
• Remove the bombs from the oven. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 183cal | Carbohydrates: 21g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 1005mg | Sugar: 1g | Fiber: 2g | Calcium: 177mg | Iron: 2mg

Originally published November 2021, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Sloppy Joe Bombs appeared first on The Slow Roasted Italian.

Perfectly seasoned meatballs are stuffed with cheese, wrapped in pillowy pockets of dough, and topped with even more cheese! 

You can eat this as a main course or whip them up as a crowd-pleasing appetizer for game day.

They’re not only perfect for the big game, but they’re a treat that takes just a few simple steps to do! 

Your taste buds will the flavor of these cheesy meatball biscuit bombs – and you’ll love having easy meals like this in your back pocket. In my opinion, these are the perfect meatballs loaded with great flavor. 

Once you make the meatball mixture, all that’s left is to fill the biscuit dough and cook.

Before you know it, you’ll have a tender meatball wrapped in soft bread that everyone in the whole family will love. 

Meatball Bombs

Not only are meatball bread bombs easy to make, but they make a filling meal all on their own.

Turn another classic comfort food into poppable bites with my Cheesy Pepperoni Pizza Bombs. 

Perfectly seasoned and baked to perfection, these are sure to become a family favorite.

Or try these Cheesy Breakfast Bombs for the perfect on-the-go morning meal! They’re stuffed with gooey cheese, crispy bacon, and fluffy bits of egg.

You can make these for easy Fourth of July appetizers or pair them with a simple salad for a whole meal.

There’s no limit to when or how often you make these garlic bread meatball bombs – so more is better!

You’ll be addicted to the flavor of these golden brown goodies and find yourself wanting to make them all the time! 

Tips and Tricks for Cheesy Meatball Bombs

• Use full fat cheese. Whole milk mozzarella melts better than part-skim, and low moisture cheese will give you that classic stretch when pulled apart. 
  
  However, this recipe is very forgiving, so use whatever you can get your hands on.
  
• Use freshly grated cheese. Not only is the flavor bolder in a wedge of Parmesan, but it melts better too. 
  
  Pre-bagged shreds have a preservative to prevent clumping that gives them a waxy texture and keeps them from melting properly.
  
• Don’t need as many? Simply cut this recipe for meatballs wrapped in dough in half to make a quick snack! 
  
  On the other hand, you can easily double or triple the recipe to feed a crowd.
  
• Make ahead of time. You can prep the stuffed meatballs with bread up to 24 hours in advance and refrigerate until you’re ready to bake.
  
  Then you just pop these bad boys onto a prepared baking sheet and pop them into the oven when you’re ready to cook them! 
  
  Allow them to sit on the counter while you preheat the oven to remove the chill first.

Meatballs Wrapped In Dough Ingredient Substitutions

• Ground beef: You can replace this with ground chicken or turkey instead, but I suggest increasing the spices, mainly because these alternate meats tend to be milder in flavor.
  
• Frozen dinner rolls: I like to use the Rhodes brand, but any brand will work fine. 
  
  You could also use homemade bread dough or refrigerated tubes of biscuit or pizza dough if you’d like!
  
• Marinara: Use your favorite brand or make a quick batch of homemade red sauce instead.
  
• Fresh herbs: It really does make a difference in flavor, but you can use dried seasoning if needed. 
  
  Reduce the amount to ½ teaspoon each and crush the herbs between your fingers before adding to the ground beef mixture.

Meatball Bread Bombs FAQs

Enjoy!

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Cheesy Meatball Bombs Recipe (With Bread Dough) + Video

Cheesy meatball bombs are loaded with fresh herbs and marinara for a delicious bite. Make this easy stuffed bread recipe for dinner tonight!

Course Main

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12

Calories 232cal

Author Donna Elick

Ingredients

For the meatballs

• 1/2 pound lean ground beef
• 1/4 cup Italian breadcrumbs
• 1/4 cup grated onion
• 1 clove garlic minced
• 2 tablespoons grated parmesan cheese
• 1 tablespoon marinara sauce
• 1 egg yolk
• 1 1/2 teaspoons fresh rosemary fine chop
• 1 1/2 teaspoons fresh parsley fine chop
• 1 1/2 teaspoons fresh basil fine chop
• 1/4 teaspoon kosher salt
• pinch black pepper
• 6 ounces mozzarella cut into 12 even-sized cubes

For the bombs

• 12 white dinner roll dough balls thawed
• 1/2 cup marinara sauce plus more for serving
• 1 large egg lightly beaten
• 2 tablespoons unsalted butter melted
• 1 teaspoon fresh parsley fine chop
• 1/4 teaspoon garlic powder
• Flour for dusting
• 1 tablespoon parmesan cheese grated

Instructions

• Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside. Add the ground beef, breadcrumbs, onion, garlic, parmesan cheese, marinara, egg yolk, rosemary, parsley, basil, salt, and pepper to a large bowl. Mix together until fully combined. Separate the mixture into 12 evenly sized meatballs. Flatten out the meat mixture and place a piece of the mozzarella in the center. Encase the cheese cube with the meatball meat, roll between your hands to form a ball, and place it on the baking sheet.
• Bake for 20 minutes until fully cooked, let cool to the touch. While the meatballs are cooking, take out the dinner roll dough balls to thaw.
• While the meatballs are cooling, add ½ cup of marinara sauce to a small bowl. Lightly dust a clean work surface and roll out or use your hands to form the dough balls into a flat circle about 4 inches wide. Dip a meatball into the marinara sauce. Place the meatball into the center of the rolled out dough ball. Gather the dough around the meatball and pinch the seams together. Gently roll into a ball and place it on to a parchment-lined baking sheet seam side down. Repeat with the remaining dough balls and meatballs. Brush the tops with the beaten egg. Bake for 12-15 minutes until golden brown.
• While the bombs are baking, whisk together the melted butter, parsley, and garlic powder. As soon as the bombs are done baking, brush with the butter mixture and sprinkle the parmesan cheese on top. Serve with more marinara sauce for dipping.

Video

Nutrition

Serving: 1 | Calories: 232cal | Carbohydrates: 23g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 491mg | Sugar: 2g | Fiber: 2g | Calcium: 173mg | Iron: 2mg

Originally published January 2021, updated and republished June 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesy Meatball Bombs Recipe (With Bread Dough) + Video appeared first on The Slow Roasted Italian.

Pumpkin Stuffed Rolls

Pies have become a staple for holiday desserts, but they can be a little finicky and a lot of work. So, I’m always on the lookout for pumpkin desserts other than pie!

Pumpkin Slab Pie has a tender crust and the same rich filling, but you don’t need a fork to eat it!

Also, this no bake pumpkin cheesecake and pumpkin spice crinkle cookies are super easy and delicious.

If you love these stuffed rolls, you’ll adore my Harry Potter Pumpkin Pastries! They can be made in the air fryer and bake for just 15 minutes!

Stuffed rolls are an especially easy way to get all of the flavors you love in an easy, poppable bite — which is why I love these pumpkin pie bombs!

You can make them with pecan pie and caramel apple pie filling too.

And when you need an easy holiday morning meal, make my Slow Cooker Cinnamon Roll Pull Apart Bread!

How To Make Pumpkin Pie Bombs

These stuffed rolls are so easy to make, they are sure to become a holiday favorite!

First, take the frozen dinner rolls out and let them thaw on the counter. Then, proceed with the recipe as follows.

• Make The Pumpkin Pie Filling

Using a hand mixer, blend the cream cheese until smooth. Add part of the powdered sugar and mix until incorporated.

Next, add the egg, pumpkin, part of the brown sugar and vanilla, and the spices and mix until well combined.

• Form The Pumpkin Bombs

Once the bread is thawed, lightly dust a cutting board or your counter with flour and roll out the dough into rounds.

Add about a tablespoon of the filling to the center.

Pinch the dough closed around the filling, then roll into a ball.

Continue until all of the dough is filled, then place the pumpkin pie bread balls in a greased baking dish.

• Add Topping And Bake

Next, brush the tops of the dough balls with butter and sprinkle with the remaining brown sugar.

Bake until golden brown, then let the pumpkin stuffed rolls cool slightly before adding the glaze.

• Make The Glaze

While the pumpkin bombs are in the oven, whisk together the glaze ingredients until smooth. Sifting the powdered sugar first can help prevent lumps.

Finally, drizzle the glaze over the dessert bread and serve!

Kitchen Equipment/Tools for Pull Apart Bread

• 8×8 Pan – Really, any 2-quart baking dish will work just fine. Or, use a baking sheet if you want individual bites instead.
  
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
  
• Small wooden dowel rolling pin – Perfect for small jobs like making TSRI’s bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the rolling pin.

Storing and Reheating Pumpkin Bombs

Any of my bomb recipes are best straight out of the oven, but they can be refrigerated for 3 to 5 days in a tightly covered baking dish.

Dessert stuffed rolls can also be frozen for up to 6 months. Just be sure to thaw them in the refrigerator before reheating.

Reheat in the microwave using half power in bursts or in the oven at 325°F until warmed through.

Pumpkin Pie Bread Recipe FAQ

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Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe)

Pumpkin Stuffed Rolls are warm, gooey, and so easy to put together! Make pumpkin pie bread in under an hour for the perfect fall treat.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 246cal

Author Donna Elick

Ingredients

• 12 white dinner roll dough balls thawed
• 3 tablespoons cream cheese softened
• 1 1/3 cups powdered sugar divided
• 1/3 cup + 4 tablespoons light brown sugar packed, divided
• 1 large egg
• 1/2 cup pure pumpkin puree
• 1 1/4 teaspoons vanilla extract divided
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter melted
• 3 tablespoons heavy cream
• Flour for dusting

Instructions

• Preheat the oven to 350°F. Take the frozen dinner rolls out to thaw. Place the cream cheese in a medium-sized bowl and mix on medium speed with a hand mixer until creamy, 1 minute. Add ⅓ cup of the powdered sugar and mix in to combine. Add ⅓ cup of the brown sugar, egg, pumpkin, 1 teaspoon vanilla, pumpkin spice, and cinnamon, mix until combined fully and smooth, set aside.
• Grease an 8×8 baking dish with cooking spray and set aside. Once the dough is thawed, lightly dust a clean work surface and roll out or use your hands to form the dough balls into a flat circle about 4 inches wide. Add about 1 tablespoon of the pumpkin filling. Gather the dough around the filling and pinch the seams together. Gently roll into a ball and place it into the baking dish seam side down. Repeat with the remaining dough balls and filling. Brush the tops with the melted butter. Sprinkle the remaining 4 tablespoons of brown sugar on top. Bake for 30-35 minutes until golden brown.
• While the bombs are baking, make the glaze. Place the remaining 1 cup of powdered sugar into a medium-sized bowl with ¼ teaspoon of vanilla, and heavy cream. Whisk to combine until smooth.
• Let the bombs cool slightly and top with the glaze to serve.

Video

Nutrition

Serving: 1 | Calories: 246cal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 246mg | Sugar: 20g | Fiber: 2g | Calcium: 95mg | Iron: 2mg

Originally published November 2020, updated and republished October 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) + Video appeared first on The Slow Roasted Italian.

Homemade dough balls are stuffed with seasoned beef, tender vegetables, and two different kinds of cheese for irresistible flavor in every bite.

Philly Cheesesteak Bombs

Whether it’s for a shareable snack or an easy weeknight dinner, I have a stuffed bread recipe for whatever you are craving!

Bacon Mac and Cheese Bombs are perfectly gooey with comfort food flavor, while my Cheesy Pepperoni Pizza Bombs are coated with Parmesan for a crispy exterior.

Want a breakfast option instead? My Bacon Egg and Cheese Bombs are sure to hit the spot.

You can even make them ahead of time so they’re ready to eat on busy mornings.

What Is In Philly Cheesesteak Balls?

Obviously, it has all of the classic sandwich ingredients like bell peppers, onions, and cheese.

Instead of thinly sliced steak, I like to use deli roast beef since it’s budget-friendly and already cooked.

The vegetables and meat are seasoned and sauteed together for plenty of flavor, then rolled with fresh cheese into homemade dough balls.

However, a few secret ingredients make the dough even more flavorful than usual.

The water in the dough is replaced with beer, and each bomb is dropped into a baking soda bath.

This gives the dough a texture similar to soft pretzels, as well as a golden brown color on the outside.

Philly Cheesesteak Biscuit Bombs Tips and Tricks

• Prep in advance. If you’d like, feel free to make the cheesesteak filling up to a day ahead of time.
  
  Keep it in a sealed container in the refrigerator and warm slightly before adding it to the dough.
  
• Use store-bought dough instead. It won’t have the same flavor without the beer, but you could easily use refrigerated tubes of pizza dough, crescent rolls, or biscuits.
  
  Or, thaw a package of frozen dinner rolls instead. I often use Rhodes frozen rolls for my other stuffed bread recipes.
  
• Feeding a crowd? You may need to make the dough and filling in two separate batches, but you can easily double the recipe and form the bread bombs all at once. 

Storage and Reheating

While Philly cheesesteak bombs taste best right out of the oven, you can keep leftovers in the refrigerator for another day or two.

Allow them to cool completely before transferring them to a sealed container.

You could also freeze these for an easy appetizer or meal. Thaw in the refrigerator before reheating and use within 3 months for best results.

To reheat, microwave in bursts or place in a low temperature oven until warmed through.

Philly Cheesesteak Bombs FAQs

Enjoy!
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Philly Cheesesteak Bombs + Video

Philly Cheesesteak Bombs transform the popular sandwich into a poppable bite! Make this stuffed bread recipe easily in under an hour.

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 36

Calories 99cal

Author Donna Elick

Equipment

• medium skillet
• stand mixer
• baking sheet

Ingredients

For the filling

• 1 tablespoon vegetable oil
• 1/2 small yellow onion diced
• 1/2 green bell pepper diced
• 1 clove garlic minced
• 1/2 pound sliced deli roast beef small diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Montreal steak seasoning
• 8 ounces sliced provolone
• 4 ounce sliced white American cheese

For the dough

• 12 ounces warm beer
• 1 packet instant dry yeast
• 2 tablespoons granulated sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon kosher salt plus more for sprinkling
• 2 cups hot water
• 2 tablespoons baking soda
• 1 large egg lightly beaten

Instructions

• In a medium-sized skillet over medium heat add the oil, once hot add the onion and bell pepper, cook until softened and slightly brown, stirring occasionally, 10-12 minutes. Add the garlic to the pan and cook until fragrant, 30 seconds. Add the roast beef, Worcestershire sauce, and steak seasoning. Mix to combine and let cook for an additional 2 minutes. Take off the heat and set aside.
• In the body of a stand mixer add the warm beer, yeast, and sugar. Stir a few times just to combine. Let sit for 5-8 minutes until foamy. Add the flour and salt. Using the dough hook attachment, knead the dough for 3-5 minutes on medium speed until a dough ball starts to form. If the bottom of the dough sticks to the bowl, you can add a little more flour, just 1 tablespoon at a time until it doesn’t stick.
• Preheat the oven to 450°F.
• Lightly dust a clean work surface, place the dough on the work surface and knead a few times so the dough comes together in a ball. Cut the dough ball into 4ths. Taking one 4th of the dough, cut that into 3rds. Cut each 3rd into 3rds. I like to use a bench scraper for cutting. You will now have 36 pieces of dough.
• Add the hot water and baking soda into a medium-sized bowl, whisk together, set aside. Cut the provolone and American cheese each into 36 equal-sized pieces.
• Working with one dough ball at a time, use a rolling pin or by hand stretch the dough into roughly a 4-inch flat circle of dough, add a little flour if it is sticking. Add one piece of the provolone and one piece of the American cheese on top of the dough circle. Add 1 tablespoon of the roast beef filling. Gather the sides of the dough together and pinch the seams together to make a package. Roll into a ball, set aside. Repeat with two more dough balls. Once you have three dough balls, place them into the warm water.
• Repeat the process with three more dough balls. Once they are done, take out the dough balls from the warm water mixture and place them onto a greased baking sheet or a baking sheet lined with parchment paper, not touching about 2 inches apart. Repeat this process with the rest of the dough and filling. You will most likely fill up two sheet trays.
• Brush the tops of the dough balls with the beaten egg. Add a sprinkle of kosher salt on top of each dough ball. Bake for 8-10 minutes until golden brown. Let cool slightly and serve.

Video

Nutrition

Serving: 1 | Calories: 99cal | Carbohydrates: 11g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 450mg | Sugar: 1g | Fiber: 1g | Calcium: 103mg | Iron: 1mg

Originally published February 2021, updated and republished March 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Philly Cheesesteak Bombs + Video appeared first on The Slow Roasted Italian.

Jalapeno Popper Pretzel Bombs

These soft, cream cheese pretzel poppers are stuffed with loads of ooey gooey cheese, crispy bacon and spicy jalapenos. 

This scrumptious snack is like nothing you have ever eaten before. I think they taste like jalapeno poppers buried inside of soft, warm pretzel bread. TOTAL comfort food!

On game day, girls night, or a laid back night with the family, this is the party appetizer that everyone will devour!

Tips and Tricks

• To warm the beer, pour it into a glass microwave-safe measuring cup, Microwave on high power for 15 seconds at a time, or until it reaches 110-115 degrees F.
• You can substitute milk or water for the beer.
• SHORTCUT: You can use 36 frozen dinner rolls (I use Rhodes) in place of making the dough from scratch.

Kitchen Tools You Will Need:

• Stand Mixer– If you have a stand mixer, it will be much easier for you to make the bread dough. If you don’t have a stand mixer, it’s okay. Here are instructions for making bread without a stand mixer.

How to Make Soft Pretzel Bombs Without a Stand Mixer

You can mix the bread dough by hand if you do not have a stand mixer.  It isn’t difficult to do, just more time consuming.

1. Add warm beer (or water), yeast and sugar to a large bowl. When the yeast blooms, you will notice little bubbles forming on the top.
2. When the yeast blooms, stir in the salt and the flour, and use a spoon to stir them with a wooden spoon to combine.  
3. Turn the pretzel bread dough out onto floured counter top and knead for 3-5 minutes, or until the dough is no longer sticky.  Then, proceed with the instructions as shown in the recipe card below.

Enjoy!

With love from our simple kitchen to yours. 

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Other Stuffed Bread Appetizers

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Jalapeno Popper Pretzel Bombs + Video

Jalapeno Pretzel Bombs are the BEST game day food! This easy snack recipe makes delicious soft pretzels stuffed with jalapeno cream cheese.

Course Appetizer, Snack

Cuisine American

Method Oven

Prep Time 42 minutes minutes

Cook Time 8 minutes minutes

Total Time 50 minutes minutes

Servings 36

Calories 143cal

Author Donna Elick

Equipment

• rimmed sheet pan
• stand mixer
• instant-read digital cooking thermometer
• 1-tablespoon size scoop
• kitchen knives
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons

Ingredients

• 1/4 cup all-purpose flour
• 1 large egg
• 12 ounces warm beer 110°-120°F, I use Blue Moon (See Notes)
• 2 1/4 teaspoons active dry yeast 1 packet
• 2 tablespoons granulated sugar
• 12 ounces bacon cooked and chopped into bite size pieces
• 8 ounces cream cheese
• 8 ounces shredded Mexican cheese blend or cheddar cheese
• 4 ounces pickled jalapeños
• 3 1/2 cups all-purpose flour
• 1 teaspoon kosher salt plus more for pretzel tops
• 2 tablespoons baking soda
• 2 cups water

Instructions

• Preheat oven to 450°F.

  Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.
• Whisk egg in a small bowl and set aside.
• Warm the beer (See Notes), then add to the bowl of a stand mixer fitted with a dough hook. *See notes if you do not have a stand mixer.

  Sprinkle yeast over top of beer, add sugar and stir to combine. Allow yeast to bloom for 5-10 minutes. *When yeast has bloomed, the mixture should smell yeasty and look like the 'head' of a beer poured too quickly.
• While you wait, add cheeses, bacon and jalapeños to a medium-size mixing bowl, then stir to combine. *May need to use a wooden spoon to get it well mixed.
• Add flour and salt to stand mixer bowl. Knead on medium-low speed for 3- 5 minutes, until the dough comes together in one ball.

  If bread is too sticky to come together, add more flour, a tablespoon at a time as needed,. *Dough should be tacky when you pull it out of the mixer, but not sticky.
• Place dough on floured counter top and knead in flour for a minute or two, until dough is no longer tacky.

  Form dough into a ball. The ball will be cut into 36 somewhat even pieces.

  First, cut the ball of dough into fourths. *I use a bench scraper, but a butter knife works too.

  Roll each piece into a fat log shape, then cut each log into 3 even pieces. Roll each of those pieces into a log shape and cut those into 3 pieces each. When you are done, you should have 36 pieces.
• Fill 4-cup glass measuring cup with 2 cups of hot water; add baking soda and stir to combine.

  Place baking sheet, baking soda water and cheese mixture on the counter that you are working on.
• Working with one at a time, roll each dough piece into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center. *I use a tablespoon scooper.

  Carefully pull sides of dough up and over the cheese to create a package; Pinch the edges closed.

  Roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough.

  Tap fingers in flour, pinch any tears closed, and roll again. Set aside and repeat until you have 3 stuffed dough balls.

  Transfer 3 stuffed dough balls to hot water mixture and allow them to sit while you prepare the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet.
• Arrange all pretzel balls on parchment so that none are touching. Brush egg wash onto each one and sprinkle with coarse kosher or sea salt.
• Bake for 8-10 minutes, until the tops are browned.
• The melted cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate.

  Serve and enjoy!

Video

Notes

To make without a stand mixer: You can mix the dough by hand if you do not have a stand mixer. Add water (or beer), yeast and sugar to a large bowl. Once the yeast blooms, add the salt and flour and stir with a spoon to combine. Turn dough out onto floured counter top and knead for 3-5 minutes, or until dough is no longer sticky.  Proceed with remaining instructions.

Beer: You can substitute milk or water for the beer. I microwave the beer in a microwave safe glass measuring cup for 15 seconds at a time, until the temperature reaches 110-120°F.

Shortcut: You can use 36 frozen dinner roll dough (I use Rhodes) in place of the pretzel bread recipe.

Nutrition

Serving: 1 | Calories: 143cal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 424mg | Sugar: 1g | Fiber: 1g | Calcium: 53mg | Iron: 1mg

Originally published January 2014. Updated and republished June 2022.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Jalapeno Popper Pretzel Bombs + Video appeared first on The Slow Roasted Italian.

While this roundup features all of the best cheese bombs, don’t forget to check out my dessert options as well!

There are caramel apple, pumpkin, and pecan pie flavors, so bookmark your favorite for the holiday season.

What Are Stuffed Bread Bombs?

Simply put, they are a modern twist on a family tradition. During the holiday season, our whole family would get together to prepare a big batch of meat and cheese stuffed bread.

The recipe has gone through a number of changes, but the idea came from Syrian and Lebanese meat pies. We loved the experience and flavors so much that we created a whole series of recipes from this one family tradition!

Tips For Making Bread Bombs

• Choose your serving method. Spacing these out on a sheet pan will give you individual bites, or create pull-apart cheese bombs by nestling them all together inside of a baking dish.
• Make sure they’re sealed! Pinch all of the seams closed and check for gaps before cooking. There’s nothing worse than finding out your fillings have all leaked out!
• Prep in advance. Any of these can be put together the day before and kept in the refrigerator. When you’re ready to eat, just pop them in the oven and bake as directed.

Kitchen Tools You’ll Need

While each recipe can vary in preparation, these specific tools are a must whenever I’m making any of my bread bombs.

• Box Grater – Trust me, it’s worth the extra effort to use fresh shreds. Not only do they melt down smoother, but the flavor is noticeably better too.
• Small wooden dowel rolling pin – Perfect for rolling out smaller rounds of dough, whether it’s fresh or thawed from frozen. 

Easy Cheese Bombs

Pepperoni Pizza

This has got to be the most requested version out of all my cheese stuffed bread recipes. The ratio of dough to fillings is so much better than any prepackaged frozen bites. Plus, you can easily customize them by adding whatever else you typically like on your pizza.

Bacon Burger

A simple recipe that’s sure to become a regular in your rotation. Obviously, these contain ground beef and bits of bacon, but there’s a surprising secret ingredient – sweet potato! When combined with the meat and warm spices, you get an explosion of flavor in every bite.

Monte Cristo

Ditch the frozen hot pockets and make your own homemade version of this ham and turkey sandwich. These bread bombs are dipped in egg batter to give them an extra crunch and can be served on their own or dipped in jam.

Bacon, Egg, and Cheese

Need something portable and filling for breakfast? Well, look no further. Since you can easily make them ahead of time, they’re a great option for lazy weekends or if you have overnight guests. Just pop the pan in the oven first thing in the morning!

Cheesy Meatball Stuffed Bread

Fresh herbs and seasoned breadcrumbs add plenty of flavor to this ground beef meal. Use your favorite brand of marinara or whip up a batch of homemade red sauce instead. Don’t forget extra for dipping!

Bacon Mac and Cheese

Two comfort food meals rolled into one means dinner just got more interesting. Save some time by using prepared entrees from the refrigerated section of the store, or stuff these with your favorite homemade version instead.

Stuffed Pretzel Bombs

Cheese Stuffed Pretzel Bread

Why dip your pretzels when you can stuff them instead? Make these ooey gooey bites for a tasty snack or party appetizer in under an hour. Plus, it’s easy to double or triple the recipe to feed a large group or freeze some for later.

Bacon Ranch Stuffed Pretzels

The buttermilk and herbs in ranch seasoning add a little extra zest to the subtle sweetness of the dough. You won’t be able to resist this combination of cheddar and bacon, especially with how easy these are to put together. Even the kids can help!

Philly Cheesesteak

Seasoned beef and tender vegetables create a delicious combination that tastes just like the popular steak sandwich. Using beer in the homemade dough adds another layer of flavor that can’t be beat!

Jalapeno Popper Pretzel Bombs

Crispy bacon and spicy bits of jalapeno make these the perfect addition to any game day, hangout, or movie night with the family. No matter the occasion, these bread bombs will disappear fast so be sure to make enough for everyone.

Video: Ultimate Stuffed Bread Collection

To see us make several of these from start to finish, watch the video at the top of this post. You can see the individual recipe videos by click on the recipe titles above.

Originally published April 2021

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and
The Slow Roasted Italian will automatically receive a small commission.
Thank you for supporting us, it helps us keep creating new recipes.

The post Ultimate Stuffed Bread Bombs Collection appeared first on The Slow Roasted Italian.