Preparation Steps

• Preheat oven to 375°F. Line a large baking sheet with parchment paper.
• Make the filling: In a bowl, stir the peach pie filling with vanilla. If the peach slices are large, chop them smaller. Mix in cornstarch and nutmeg (if using) until evenly combined.
• Combine the granulated sugar and cinnamon in a shallow dish. Set aside. Melt the butter in a small bowl.
• Open the biscuit dough and separate into 8 pieces. Working one at a time, gently flatten each biscuit into a 4 to 5 inch round.
• Place about 0.5 tablespoon softened cream cheese in the center of each dough round. Spoon about 1 tablespoon peach filling over the cream cheese.
• Bring the edges of the dough up and over the filling and pinch to fully seal, forming a tight ball. Place seam-side down.
• Brush each ball lightly with melted butter, then roll in the cinnamon sugar until coated. Arrange on the prepared baking sheet with space between pieces.
• Bake for 18 to 20 minutes, until deep golden brown and the centers feel set. Let cool on the pan for 5 minutes.
• Optional glaze: Whisk powdered sugar with milk until smooth and drizzle-able. Drizzle over warm pie bombs.
• Serve warm. Store leftovers in an airtight container at room temperature for 1 day or refrigerate up to 3 days; rewarm before serving.