These crispy cheese balls are lightly crisp on the outside and filled with melted cheese. You only need 3 ingredients to make this fun appetizer. They are easy to make and no frying is required.
A pile of cheese balls on a white plate

This is such an easy appetizer to make for any occassion. My family loves the melted cheese pull with every bite.

Ingredients

  • String cheese sticks
  • Puff pastry sheets
  • Egg

Cheese sticks: This recipe is made with mozzarella string cheese sticks. It’s best to use cheese sticks and not fresh mozzarella, which is too wet to work with.

Puff pastry sheets: You will need 1 (17.3 oz) box of puff pastry sheets. One box usually contains two sheets.

Egg: Egg wash is brushed on top to help the puff pastry crisp up and turn golden brown.

Optional finish: I brushed my puffs with melted garlic herb butter right before serving. You can also garnish with some coarse salt or grated parmesan cheese.

How to Make Crispy Cheese Balls

  • The cheese sticks are cut into fourths.
  • Each sheet of puff pastry is rolled out into a 10 inch square. Cut each sheet into 16 equal pieces.Steps to make cheese balls with string cheese and puff pastry
  • Place a cheese piece into the center of one puff pastry square. Seal the sides tightly. Then fold in the excess dough into the center and seal again, similar to making a dumpling. Roll the dough between you palms until you form a ball, making sure that the seams are still sealed. Repeat with remaining pastry and cheese.How to roll cheese into puff pastry to make cheese balls
  • Place each ball onto your prepared baking sheets, spaced about 1 inch apart. Brush the surface with egg wash.
  • Bake for about 15 minutes or until golden. Some of the cheese may leak out during baking, but the puffs should still be stuffed with most of the cheese.
  • Allow the balls to cool slightly. If desired, garnish with salt, grated parmesan cheese or melted garlic herb butter before serving.

Texture

These balls have a lightly crispy texture on the outside from the puff pastry and then have a melted, gooey cheese center.
The gooey cheese center of a cheese ball

Expert Tips

  • These are best served warm while the cheese is still melted. You do want to let them cool slightly before serving because the cheese inside will be very hot after they come out of the oven.
  • Make sure to seal the pastry dough very tightly with no gaps, otherwise too much of the cheese will leak out.

Cheese balls garnished with herb butter

More Appetizers

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4.67 from 12 votes

3 Ingredient Crispy Cheese Balls

These Crispy Cheese Puff Balls are the ultimate party appetizer—golden, buttery, and oozing with melty mozzarella in every bite. Irresistibly crisp on the outside and gooey on the inside, they’re perfect for holiday gatherings, game nights, or anytime you need an easy showstopper that everyone will devour in seconds.
Servings: 32 balls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Ingredients

  • 1 (17.3 oz) package puff pastry sheets, thawed but still cold
  • 8 individual mozzarella string cheese sticks, each stick should weigh about 27 grams
  • 1 large egg, well beaten

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • On a lightly floured surface, gently roll out one puff pastry sheet into a 10-inch square. Use a pizza cutter or sharp knife to cut into 16 equal squares. Repeat with the second puff pastry sheet.
  • Cut each mozzarella stick into 4 equal-sized pieces. So you should have a total of 32 pieces of cheese.
  • Place one piece of mozzarella in the center of each square. Wrap the pastry around the cheese, pinching the seams closed tightly. Then gather the seams into the center and pinch tightly again. Gently roll the sealed pastry between your palms until it forms a ball. Make sure there are no gaps and that your pastry ball is tightly sealed, otherwise too much of the cheese will leak out. See photos in post for reference.
  • Arrange the puff pastry balls seam-side down on the prepared baking sheet. Brush the tops and sides with the beaten egg.
  • Bake for 15-17 minutes, or until golden brown and puffed. Some of the cheese may leak out during baking, but most of it should stay inside the puffs. You can remove any excess cheese that leaked out before serving.
  • Allow the cheese balls to cool slightly before serving. However, you do want to serve these warm so that the cheese is still melted in the center. The cheese balls should feel warm but not hot. If desired, brush the tops with melted garlic butter (I melted about 4 tbsp). You can also garnish with grated parmesan cheese or coarse salt. I also added some finely chopped parsley for color.
  • Store any uneaten cheese balls in an airtight container in the fridge or freezer. Reheat before eating.

Notes

Serving: 1ball, Calories: 81kcal, Carbohydrates: 5g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Sodium: 107mg, Fiber: 0.4g, Sugar: 0.3g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!