Ingredients

• Three 4.5-ounce cans refrigerated biscuits (6 biscuits per container)
• All-purpose flour, for flouring the work surface
• 1 large egg whisked with 2 tablespoons milk
• 18 fresh basil leaves
• 8 sundried tomatoes, finely chopped
• 18 balls mozzarella (1-inch balls)
• 1 tablespoon garlic powder
• 1/2 cup crumbled cooked bacon
• 1/2 cup caramelized onions
• 18 cubes Cheddar (1-inch cubes)
• 1 cup cooked favorite taco meat
• 1/2 cup diced pickled jalapenos
• 18 cubes processed cheese food, such as Velveeta (1-inch cubes)

Instructions

1. Watch how to make this recipe.
2. For the dough and egg wash: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
3. Separate the biscuits, then pat out each biscuit between your hands to flatten slightly. Lay the biscuits out on a floured work surface. Choose 1 of the 3 filling options below.
4. For the mozzarella, tomato and basil filling: In the center of each biscuit, place 1 basil leaf, about 1 teaspoon sundried tomatoes and 1 mozzarella ball.
5. For the Cheddar, bacon and onion filling: In the center of each biscuit, place about 1 teaspoon bacon, about 1 teaspoon caramelized onions and 1 cube of Cheddar.
6. For the nacho filling: In the center of each biscuit, place about 2 teaspoons taco meat, about 1 teaspoon jalapeno and 1 cube of cheese.
7. To form and bake the cheese bombs: Lightly brush some egg wash around the edge of each biscuit. Fold the dough up to enclose the filling and form a half circle. Pinch the edges closed and then fold the ends of the half circle into the center and pinch together to form a ball. Gently roll between your hands to form a nice round ball. Transfer to one of the prepared baking sheets. Repeat with the remaining dough circles. Brush each cheese bomb with the egg wash. If making the mozzarella, tomato and basil version, sprinkle the bombs with the garlic powder.
8. Bake until golden brown, 10 to 12 minutes. Let rest for 5 minutes before serving. Caution: filling maybe be hot.