The smell arrives long before the bombs. Garlic butter melting slowly, cheese starting to peek through the golden dough — that’s enough to clear the living room of all your guests. Result: everyone’s in your kitchen, and you’re pretending it’s no big deal.
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.
