Crispy Cheese-Stuffed Meatball Bombs
These crispy cheese-stuffed meatball bombs wrapped in flaky crescent dough are perfect for easy party snacks, combining a buttery crunch with juicy, flavorful meatballs and melty cheese inside.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 8 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 12 medium-sized pre-cooked meatballs (beef and pork mix preferred, turkey works too)
- 1 cup shredded mozzarella cheese (about 113g)
- ½ cup shredded sharp cheddar cheese (about 56g)
- 1 can (8 oz / 227g) crescent roll dough (preferably Pillsbury)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil or melted butter for brushing
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine shredded mozzarella, cheddar, Italian seasoning, garlic powder, salt, and pepper. Toss to mix evenly.
- Unroll the crescent dough and separate into 8 triangular sections. Use a knife or pizza cutter if perforations don’t separate cleanly.
- Place one meatball near the wide end of each triangle. Sprinkle about 1 tablespoon of the cheese mixture over the meatball. Halve large meatballs if needed.
- Fold the wide end of the triangle over the meatball and cheese, then roll toward the narrow tip, sealing the edges tightly to prevent cheese leakage.
- Place the wrapped bombs seam-side down on the prepared baking sheet, spacing about 1 inch apart.
- Brush each bomb lightly with olive oil or melted butter for a golden, crispy finish.
- Bake for 15-18 minutes until the dough is puffed and golden brown, watching closely after 12 minutes to avoid burning.
- Let the bombs rest on the baking sheet for 5 minutes before serving to allow the cheese to set.
Notes
Use pre-cooked meatballs to ensure even heating. Pinch dough edges firmly and optionally dampen with water to prevent cheese leakage. Halve large meatballs for even baking. Brush with olive oil or melted butter for extra crispiness. Rotate baking sheet halfway if oven runs hot. Can freeze assembled bombs on a tray before storing in freezer bags; bake directly from frozen adding extra bake time.
Nutrition
- Serving Size: 1 meatball bomb
- Calories: 230
- Sugar: 2
- Sodium: 350
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 14
- Fiber: 1.5
- Protein: 13.5
Keywords: meatball bombs, cheese-stuffed meatballs, party snacks, crescent roll snacks, easy appetizers, finger foods