Ingredients :

• The dough — Store-bought round or rectangular puff pastry, fresh pizza dough, or even canned bread dough — what matters is that it’s flexible and can be sealed without tearing. Avoid shortcrust pastry, which is too crumbly for this type of filling.
• The mozzarella — Get block mozzarella, not the balls sitting in water. Fresh mozzarella balls are too wet — they will soak the dough from the inside and leave you with a soggy bottom. Cut it into cubes of about 2 cm; that’s the right size for a single bomb.
• The butter — A good unsalted butter, not margarine. This is what coats the bombs and gives them that shine. Melt it gently in a saucepan — you want it liquid, not sizzling.
• The garlic — Fresh and finely chopped is incomparable. Garlic powder works if you’re in a hurry, but it gives a slightly dull flavor. Two or three cloves depending on how brave your guests are.