Optional (bacon-wrapped version)
12–16 thin bacon slices, cut in half crosswise
Dips (optional)
Ranch dressing, spicy mayo, or honey mustard
Filling prep
1. In a bowl, combine softened cream cheese, shredded cheddar, mayonnaise (if using), garlic powder, onion powder, smoked paprika, and a pinch of black pepper. Mix until smooth and spreadable. Taste and adjust (remember pickles are salty — don’t oversalt).
Method A — Biscuit / Crescent Wrapped (crispy, fluffy exterior)
1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment and spray lightly.
2. Pat pickles dry with paper towels. If using long spears, cut each into 2–3 pieces depending on desired size (so you get ~12–16 pieces).
3. Flatten each biscuit or crescent triangle into a round patch large enough to fully enclose a pickle piece.
4. Spoon ~1–2 teaspoons of the cheese mix onto the dough patch, place a pickle piece on top, then add a little extra shredded cheddar if you like.
5. Wrap dough around the pickle+filling, sealing edges well so no filling leaks. Place seam-side down on the sheet.
6. Beat egg + water, brush each bomb with egg wash. Sprinkle sesame or seasoning if using.
7. Bake 12–15 minutes until golden brown (depending on size). Let rest 2–3 minutes then serve warm with dip.
Method B — Bacon-wrapped (cheesy & smoky; skip dough)
1. Preheat oven to 400°F (205°C) and place a rack on a baking sheet (to let fat drip).
2. Spread ~1 tsp filling over each pickle piece. Wrap each with half a slice of bacon (trim if too long) so it overlaps slightly. Secure with a toothpick if needed.
3. Place on rack, bake 15–20 minutes until bacon is crisp and cheese is melty. Broil 1–2 minutes at end if you want extra crisp (watch carefully).
Method C — Air fryer (faster)
1. Preheat air fryer to 360°F (180°C). Prepare bombs as in Method A or B.
2. Place in basket with small gaps; cook 8–12 minutes for dough-wrapped (time depends on size), flipping halfway. For bacon-wrapped, cook 10–12 minutes until bacon crisp.
Tips & troubleshooting
Prevent sogginess: Pat pickles very dry. If pickles are very wet, briefly blot with kitchen paper after cutting. You can also quickly pat the cut surface with a paper towel after filling to remove excess brine.
If filling leaks: Don’t overfill; press seams tight. Chill filled bombs 10–15 minutes before baking to help them hold shape.
Cheese choices: Cheddar is classic. Pepper jack adds heat. Mix in a bit of grated parmesan for umami.
Make-ahead: Assemble and refrigerate for up to 6 hours before baking. For longer storage, freeze assembled (on a tray), then transfer to freezer bags; bake from frozen — add a few minutes to time.
Vegetarian: Use vegetarian bacon or skip bacon. Use plant-based cream cheese/cheddar as needed.
Spicy version: Mix a little chopped jalapeño or Sriracha into the filling.
Nutrition / allergens
Contains dairy, gluten (if using dough), and possibly pork (if bacon used). Adjust for allergies with gluten-free dough or omit bacon.
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