Shorrocks Traditional Lancashire Cheese Bomb LARGE- 460g

Product Information

Easy Cheddar Sourdough Bread— No starter required and so easy! It tastes like it’s from a fancy bakery! Who can resist homemade cheesy bread! Cheese bombs are a fun addition to any party menu, or simply paired with soup or pasta on a busy weeknight. My family can’t get enough of them, and frankly I can’t either! MORE APPETIZER RECIPES YOU’LL LOVE Andrew has since been the original creator of the Lancashire Bomb, having originally made the first bomb as a leaving gift over 25 years ago for a friend emigrating to America. This was the start of this amazing product.

Mozzarella cheese bombs made with a can of biscuits, mozzarella cheese, butter, Parmesan cheese, Italian seasoning, and garlic powder. Use a marinara sauce for dipping and you are set. Variations: Roll cheese cubes in bacon bits before wrapping them in the biscuit dough, or roll cheese bombs in bacon after Step 4. Garlic cheese bombs can be stuffed with taco meat and shredded cheddar cheese and sprinkled with chili seasoning. Use cream cheese and everything bagel seasoning or fill garlic cheese bombs with homemade spinach dip. Make dessert bombs using blueberry cheesecake filling or any pie filling mixed with cream cheese and top with cinnamon sugar before baking. How to Make Garlic Cheese BombsI had sworn off refrigerator rolls and biscuits because the ingredient list is not for me with the hydrogenated oils. But I’ve found a few brands that don’t use hydrogenated oils, Trader Joe’s being a great one. The photo above shows one big piece of string cheese going into the cheese bomb, but we decided when the cheese piece is cut into two smaller ones the bun closes up better, so that’s how the recipe describes to do it! Since then Andrew's dad had championed many cheese competitions and in 2006 Andrew himself did a clean sweep and took all the prizes at the Royal Lancashire Agricultural Show, which was named 'The Battle of the Lancashires'. Only Lancashire cheeses were allowed to enter this competition. I use the Grands style larger biscuits which makes cheese bombs that are about 2 inches in size. If you prefer your cheese bombs to be more bite sized, you can use the can of smaller standard sized biscuits and smaller cubes of cheese. So, I made a batch of these mozzarella cheese bombs this weekend, since we were having a birthday celebration for our youngest son. The whole family loved them. The birthday dinner that we have for our kids are usually pretty hectic. I am usually in the kitchen for most of the day.

Drink Pairing: It can be enjoyed on its own or is superb with some fruit and and a good red wine, like our Dolcetta de AlbaI’ve always said I can make a meal out of appetizers, and who needs dinner when you’ve got this as an appetizer? Everyone loves these cheese-stuffed biscuits! They are great for get-togethers and game days parties. Hello Superbowl coming right up. Biscuit Dough: This recipe works great with store-brand biscuit, pizza, or bread dough. Wrap cheese in crescent roll dough for larger versions, if desired. Make sure to pinch the ends so that the dough seals the cheese inside. You will need 3 tablespoons of butter, melted. Next mix shredded Parmesan cheese, Italian seasoning, and garlic powder together. Once the bombs are assembled, dip the tops in the melted butter then the Parmesan cheese mixture. Place on a baking sheet and bake until they are lightly brown. Remove from the oven and serve with a marinara sauce. These stuffed cheesy bread rolls are best enjoyed fresh out of the oven. You may be able to cover them tightly in aluminum foil to trap the heat in if you plan on serving them later, but fresh is best. Tips for Making Stuffed Cheese Bread Rolls Step 4While the biscuits are baking, melt the butter in the microwave and then stir in the garlic powder, Italian seasoning, and salt. Generously brush each cheese ball as soon as they get out of the oven.

These are accurately named Incredible Cheese Bombs. Melted cheese wrapped in buns hot out of the oven. These will disappear. Perfect appetizer or side. These cheese bombs ARE incredible, especially when served warm right out of the oven, they also reheat to perfection with just a couple of seconds in the microwave. Let your imagination go when thinking of various condiments and accompaniments. My daughter recommended Sriracha-mayonnaise and this was our clear favorite! Other suggestions could be; Thai Chili Sauce, salsa, homemade ranch dressing. Also, try adding chopped bacon or diced jalapeno peppers with the cheese inside the bombs. I’m going to try adding some diced apples, simmered with cinnamon and sugar, to the cheese for a dessert option. I’ll let you know how those turn out. But this stuffed cheesy bread recipe is the fastest and easiest of all because there’s no yeast, no kneading, and no waiting for dough to rise.There’s not much better than warm, buttery garlic bread. But when you fill your garlic bread with cheese, you end up with these amazingly delicious cheese bombs that are the perfect appetizer or side dish! HOW DO YOU MAKE CHEESE BOMBS? Step 1Preheat your oven to 400 degrees and line a baking sheet with parchment paper or foil. Place the biscuits onto your baking sheet and flatten them out a bit with the palm of your hand. Cut the cheese into 8 equal size pieces and place one on top of each biscuit. How can you ever say no to a warm, garlic butter roll filled with gooey cheese? I always say I can never give up cheese, bread and chocolate. I can take a break from it, but it would be really hard to give it up entirely. We are huge fans of appetizers and game day food and it seems like all of them are bread and cheese related. Needless to say, these babies are here to stay! And we already have more plans for them! 🙂 How to make Garlic Cheese Bombs? I don't believe in crazy ingredients that you've never heard of .... or things you have to find in some specialty store. As a mom with five kiddos, my life is hectic. I like to call it organized chaos. Most of the time. Hehe! Sometimes, it's definitely not organized - you can relate, right? For centuries, Lancashire dairy farmers’ wives made cheese from surplus milk. On small farms, there was insufficient milk from a single days milking to make a cheese, and so each day’s milk was curdled and accumulated for several days until there was enough curd to make a cheese. Two or three days’ curd of varying maturity are then blended together, giving Lancashire cheeses a distinctive character. Making a unique cheeses that can sit proudly amongst all British cheeses.