Preheat and Prepare: First things first, preheat your oven to 190°C (170°C fan). Lightly grease a baking tray or line it with parchment paper to prevent any sticking.

Prep the Cheese: Cut your block of mozzarella into 16 roughly equal-sized cubes. Set them aside for a moment.

Prepare the Dough: Open your tube of refrigerated dough and separate the pre-cut sections. If the dough isn't pre-cut, simply unroll it and cut it into 16 equal pieces. Gently flatten each piece of dough into a small circle with your fingers, making it just large enough to wrap around a cheese cube.

Assemble the Cheese Bombs: Place a cube of mozzarella in the centre of a flattened dough circle. Carefully stretch the dough up and around the cheese, pinching all the seams together at the top to form a tightly sealed ball. What works best for me is to roll it gently between my palms afterwards to smooth the seam. Repeat with the remaining dough and cheese.

Arrange for Baking: Place the sealed dough balls, seam-side down, on your prepared baking tray. Leave a little space between each one as they will puff up while baking.

Make the Garlic Butter: In a small, microwave-safe bowl, melt the unsalted butter. Stir in the minced garlic, chopped parsley, dried oregano, and salt. Give it a good mix.

First Butter Brush: Using a pastry brush, generously brush about half of the garlic butter mixture over the tops and sides of each dough ball. This first layer helps the flavour bake right into the dough.

Bake to Golden Perfection: Place the tray in the preheated oven and bake for 12 to 15 minutes. You're looking for them to be a deep golden brown on top and cooked through. You might see a tiny bit of cheese bubble out, which is perfectly fine!

The Final Flourish: As soon as you remove the tray from the oven, immediately brush the hot biscuit bits with the remaining garlic butter. While the butter is still wet, sprinkle the grated Parmesan cheese over the top. The heat will help it stick beautifully.

Serve Immediately: These are at their absolute best when served warm, while the cheese is still molten and gooey.