Meatball and Cheese Bombs are super delicious and loaded with ooey, gooey cheese, tomato sauce and Monterey Jack cheese enveloped in a buttery crescent dough “bomb”. Easy to make, and hard to resist these meatball and cheese crescent bombs are a crowd pleaser.
Cheese Bombs are some of my favorite appetizers to serve around the holidays. Earlier this year I discovered that crescent and muffin tins were a perfect match. Ever since, I have been creating delicious cheese bombs appetizers with all sort of fun fillings.
Can we agree that cheese makes everything better? My all-time favorite cheeses to use in my crescent bombs is from Heluva Good Cheese.
They have the all-time creamiest cheeses that create the best cheese pull for my cheese bombs. I love all their flavors and always have a block or two on-hand.
Around this time of year, entertaining is at an all-time high. Having friends and family over means that yummy appetizers, and finger foods are a must. That is why I am constantly baking up these Pepperoni cheese bombs which take 15 minutes MAX from start to finish.
Of course, I can always depend on Heluva Good! Cheese blocks for a quick snack or entertaining food. I love to chop up their blocks of Cheddar, or Pepper Jack, and serve it on a cheese tray with crackers.
Oh, and their dip is simply amazing! Check out this Christmas Tree Platter appetizer I made recently with their cheese and dip!
How to Make Meatball & Cheese Bombs
I love using crescent dough for my Meatball & Cheese Bombs because bakes up to a flaky, golden-brown perfection.
Simply spread out the dough triangles over 8 spots on your muffin tin. Add one meatball, one chunk of cheese, and some sauce.
Wrap up cheese dough to form a ball and then sprinkle with herbs.
The magic really happens after these buttery crescent dough bakes up and envelopes the savory meatball and yummy cheese.
I love crescent dough bombs and they way that the cheesy is so creamy inside with the tender meatball.
Looks at how cheesy, and saucy that tender (fully cooked) meatball looks in there!
Do you think your family would gobble up these crescent cheese bombs quickly?
Meatball and Cheese Bombs
- 1 tube crescent dough
- 1/2 block Monterrey Jack Cheese Cubed
- 1/4 cup marinara sauce
- 8 whole pre-cooked meatballs
- 1 tsp Oregano to taste
- Preheat over to 350 f.
- Unwrap crescent dough and fold over 8 spots on the muffins tin
- Add one meatball, one chunk of cheese, and one teaspoon of sauce to each.
- Fold over ends of crescent dough into a ball.
- Sprinkle with oregano,
- Bake for 10-11 minutes or until slightly golden brown.
- Enjoy warm!