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Biscuit bombs have taken the culinary world by storm, becoming a beloved snack and appetizer that perfectly marries convenience and flavor. These delightful treats are essentially pockets of fluffy biscuit dough filled with an array of savory ingredients, making them perfect for any gathering. Whether you’re hosting a party, enjoying a game day with friends, or simply looking for a tasty bite to share with family, biscuit bombs are a versatile option that appeals to a wide range of palates.

Mini Spinach Artichoke Biscuit Bombs

Discover the delicious world of Mini Spinach Artichoke Biscuit Bombs! These bite-sized treats combine the creamy goodness of spinach and artichokes with fluffy biscuit dough, making them perfect for parties, game days, or cozy family dinners. With simple ingredients and easy preparation, even novice cooks can create these flavorful snacks. Packed with nutrients and bursting with taste, they're a fun twist on a classic dip. Try this recipe today and impress your friends and family!
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Ingredients
  

1 can (16.3 oz) refrigerated biscuit dough

1 cup fresh spinach, finely chopped

1 cup artichoke hearts, drained and chopped

1 cup cream cheese, softened

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 egg, beaten (for egg wash)

Optional: fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    In a medium skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

      Add the chopped spinach and artichokes to the skillet. Cook for 2-3 minutes until the spinach is wilted. Remove from heat and let it cool slightly.

        In a large mixing bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, onion powder, salt, and black pepper. Stir in the cooked spinach and artichoke mixture until well combined.

          Open the can of biscuit dough and separate it into individual biscuits. Flatten each biscuit into a round shape using your hands or a rolling pin.

            Place a generous tablespoon of the spinach artichoke filling in the center of each biscuit round. Carefully fold the edges of the biscuit over the filling and pinch to seal, forming a ball.

              Arrange the biscuit bombs seam-side down on the prepared baking sheet.

                Brush the tops of the biscuit bombs with the beaten egg for a golden finish.

                  Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the biscuits are cooked through.

                    Remove from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley if desired.

                      Serve warm and enjoy your delicious mini spinach artichoke biscuit bombs!

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 biscuit bombs