Best Cheesy Bread Balls Recipe - Easy Party Food

Watch Me Make It

When it comes to party snacks, I always go for recipes that are quick to make, loaded with flavor, and guaranteed to disappear in minutes. These cheesy bread balls check every box.

They’re crispy on the outside, gooey and melty in the middle, and so easy that you’ll be making them on repeat for game days, holiday spreads, or even just a fun family night at home. I’ve made these more times than I can count, and every time I do, someone asks me for the recipe.

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Why you’ll love this recipe

The first thing you’ll love about these cheesy bread balls is how simple they are. You only need a handful of ingredients, and the prep is quick. They’re also incredibly versatile, so you can season them however you like. Most importantly, these cheesy bread balls taste amazing fresh out of the oven, with that golden pastry crunch around warm, melty cheese.

Ingredients and tools you’ll need

For this cheesy bread balls recipe, you’ll need a sheet of puff pastry, string cheese, olive oil, your favorite seasoning blend, and one egg for the egg wash. I usually grab frozen puff pastry and let it thaw in the fridge overnight, which makes it easy to handle when I’m ready to cook.

The string cheese works perfectly because it melts into just the right size inside each bread ball. A sharp knife, baking sheet, small bowl, and pastry brush are the only tools you really need.

How to make it

Preparation

I start the cheesy bread balls by cutting string cheese into one-inch pieces. Tossing the cheese in olive oil and seasoning before freezing makes a huge difference because the flavors sink in and the cheese firms up so it doesn’t melt too quickly.

Freezing for thirty minutes is the trick that keeps these cheesy bread balls from leaking out too much in the oven. While the cheese chills, preheat your oven to 375°F so it’s ready to go.

Once the puff pastry is thawed for the cheesy bread balls, I place it on a clean work surface and cut it into sixteen even squares, making a grid with four rows and four columns. Each square becomes a little pocket of cheesy goodness for the cheesy bread balls. I place a piece of seasoned cheese in the center of each square, fold up the corners, and pinch the edges until the cheese is completely sealed inside. Rolling it gently in my hands forms a neat ball.

Cooking

I brush each of the cheesy bread balls with a little egg wash, which gives them that shiny golden finish. Then I place them on a baking sheet, making sure they aren’t touching so they cook evenly. Into the oven they go for seven to ten minutes, and I watch for that perfect golden brown color.

The best cook time is about eight minutes at 375°F, which gives you a crisp outside and melted cheese inside. If a little cheese leaks out, don’t worry - it crisps up on the baking sheet and tastes incredible.

Storing leftovers is simple. I keep them in an airtight container in the fridge for up to three days. To reheat, I pop the cheesy bread balls back in the oven at 350°F for about five minutes. They crisp right back up, unlike microwaving which makes them a little soggy.

Recipe notes and pro tips

One thing I’ve learned after making these cheesy bread balls a dozen times is to really seal the pastry tight around the cheese. If the seams are loose, you’ll end up with more leaks than you want. Using a little water or egg wash on the edges before sealing helps them stay closed. Also, don’t skip freezing the cheese. That step makes the biggest difference in keeping the inside gooey and intact.

If you like extra crunch, sprinkle a little Parmesan or everything bagel seasoning on top of the egg wash before baking. It adds flavor and texture that takes these bread balls to the next level.When it comes to party snacks, I always go for recipes that are quick to make, loaded with flavor, and guaranteed to disappear in minutes.

These cheesy bread balls check every box. They’re crispy on the outside, gooey and melty in the middle, and so easy that you’ll be making them on repeat for game days, holiday spreads, or even just a fun family night at home. I’ve made these more times than I can count, and every time I do, someone asks me for the recipe.

Serving suggestions

I usually let the bread balls cool for five minutes before serving because the cheese inside will be piping hot. These are perfect for dipping, and I like to serve them with marinara sauce, ranch, or even a spicy sriracha mayo if I want a little kick. For a party spread, they pair really well with wings, sliders, or other bite-sized appetizers. If you’re hosting a game day, put them out with a few dipping options and watch them disappear.

Storing leftovers is simple. I keep them in an airtight container in the fridge for up to three days. To reheat, I pop them back in the oven at 350°F for about five minutes. They crisp right back up, unlike microwaving which makes them a little soggy.

Variations

There are so many ways to customize these cheesy bread balls. Try different cheeses like mozzarella, pepper jack, or cheddar sticks for unique flavors. You can also mix herbs like Italian seasoning, garlic powder, or smoked paprika into the olive oil for a different twist. If you want something even heartier, tuck a small piece of pepperoni or cooked sausage in with the cheese before sealing.

For dipping sauces, marinara is the classic, but queso or buffalo sauce will make them stand out on a party table. These variations not only keep the recipe fun, but they’re also a great way to use up what’s already in your kitchen. Every time I change it up, I end up with a new version that my family loves just as much as the original.

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