Air Fryer Cheese Bombs Recipe

Table of Contents

Introduction

Cheese bombs are irresistible, pillowy dough balls stuffed with gooey cheese and cooked to golden perfection. Making them in the air fryer gives a crispy outer layer while keeping the inside fluffy and melty — with less oil and faster cook time. You can use homemade or store-bought dough, making them super easy and flexible.

Ingredients (Makes 8–10 Cheese Bombs)

1 can refrigerated biscuit dough (like Pillsbury Grands) or homemade pizza dough

8–10 cubes of mozzarella cheese (¾ to 1 inch each)

2 tablespoons butter, melted

1 teaspoon garlic powder

½ teaspoon dried oregano or Italian seasoning

1 tablespoon parsley, chopped (optional)

Grated Parmesan (optional for topping)

Equipment

Air fryer (any standard size)

Pastry brush

Small bowl

Instructions

Prepare the Dough

If using canned biscuit dough: Separate into individual biscuits and flatten slightly with your hands.

If using homemade dough: Divide into 8–10 equal balls and roll into 3–4 inch circles.

Add the Cheese

Place 1 cube of mozzarella in the center of each dough piece.

Fold the dough over the cheese, pinch to seal completely, and roll into a smooth ball.

Season and Brush

In a bowl, mix melted butter, garlic powder, and oregano.

Brush a little of the butter mixture onto each dough ball.

Preheat the Air Fryer

Preheat air fryer to 350°F (175°C) for 3 minutes.

Air Fry

Place cheese bombs in a single layer in the air fryer basket. Don’t overcrowd; work in batches if needed.

Tips for Success

Make sure seams are sealed well to prevent cheese leakage.

Use block mozzarella for the best melt — avoid pre-shredded.

Add a pinch of chili flakes to the butter for a spicy twist.

Total Time Breakdown

Prep: 10 minutes

Preheat: 3 minutes

Cook: 7–9 minutes per batch

Total: ~20–25 minutes