Air-Fryer Cheesy Garlic Bread Bombs Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready at room temperature. Preheat your air fryer to 360°F (182°C) to ensure it reaches the optimal temperature for the dough to crisp immediately upon contact.

Prepare a small work surface for assembling the dough balls and have your parchment paper or air fryer basket ready to go.

Instructions

Dough Assembly

1. 1Prepare the Dough Balls
   Flatten each of the eight refrigerated biscuit dough rounds into a flat circle. Place one 20g cube of low-moisture mozzarella and one slice of pepperoni in the center of each dough piece. Carefully pull the edges of the dough up and over the filling to enclose it completely. Pinch the edges together firmly to ensure the seal is tight, preventing the cheese from leaking during the cooking process.
   Look for The dough should form a tight, smooth ball with no visible gaps or tears.
   Tip If the dough feels too sticky, lightly dust your hands with a small amount of flour.

The dough balls should be perfectly spherical and fully sealed. Check that no cheese is poking through the seams, as this will leak during the high-heat cooking phase. The dough should be pliable and easy to handle without tearing.

Air Frying

2. 2Air Fry
   Preheat the air fryer to 360°F (182°C). Place the stuffed dough balls in the air fryer basket in a single layer, ensuring they do not touch. Air fry for 7 minutes. The internal temperature of the dough balls should reach 160°F (71°C) to ensure the internal mozzarella is fully melted and the dough is cooked through. If using meat-based pepperoni, this also ensures the filling is heated thoroughly.
   Look for The exterior of the bread bombs should be a deep, golden brown color.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Shake the basket halfway through to ensure even browning if your air fryer does not circulate air well.

The bread bombs should have expanded slightly and turned a rich, golden brown. They should sound hollow if tapped lightly. Ensure the internal temperature has reached the required threshold to guarantee the mozzarella is molten and the dough is fully cooked.

Final Glazing

3. 3Glaze and Serve
   In a small bowl, combine the melted garlic-parsley butter with the grated parmesan cheese. Immediately after removing the bread bombs from the air fryer, brush the hot exterior generously with the garlic-parsley butter mixture. Serve the bombs warm with a side of marinara sauce for dipping to enjoy the stretchy cheese center.
   Look for The butter should soak into the warm crust, creating a glossy and fragrant finish.
   Tip Apply the butter while the bombs are still steaming hot for the best flavor absorption.

The bread bombs should have a glossy, fragrant coating of butter and parmesan. The parsley should be evenly distributed, and the aroma of garlic should be prominent. Check that all sides are evenly covered for the best flavor experience.

Common mistakes

A common mistake is failing to seal the dough balls tightly enough, which allows the mozzarella to leak out during cooking, leading to a messy basket and a less satisfying center.

Another error is overcrowding the air fryer basket; if the balls are touching, they will steam rather than crisp, resulting in a dense, doughy texture.

Finally, avoid using too much butter before cooking, as the garlic-parsley butter should be applied only after the bread is already golden and cooked.

How to tell it’s done

The bread bombs are done when the exterior is a uniform deep golden brown. The dough should feel firm to the touch and spring back when pressed gently. Internally, the cheese should be completely melted, reaching an internal temperature of 160°F (71°C).

If the dough appears pale, add one additional minute of cooking time, monitoring closely to ensure the garlic butter coating does not burn during the final step.

• Ground meat: 160°F (71°C) in the thickest part