Garlic Parmesan Cheeseburger Bombs
Garlic Parmesan Cheeseburger Bombs wrap juicy, seasoned ground beef and melty cheese inside soft dough, then brush everything with garlicky butter and Parmesan for an irresistible bite-sized snack or meal.
Ingredients
Burger Filling
- 450 g ground beef
- salt to taste
- freshly ground black pepper to taste
- garlic powder to taste
- onion powder to taste
- 15 ml Worcestershire sauce
- 120 g shredded cheddar or mozzarella cheese
- crispy bacon optional, chopped
- diced pickles optional
- caramelized onions optional
Dough Wrapping
- 1 tube refrigerated biscuit or pizza dough cut into 8–12 portions and flattened
Garlic Parmesan Topping
- 28 g unsalted butter melted
- 5 g minced garlic or garlic powder
- 15 g freshly grated Parmesan cheese
- chopped fresh parsley for garnish, optional
Instructions
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until no pink remains, then drain off any excess fat.
- Season the hot beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce, stirring until the meat is evenly coated; let the mixture cool completely.
- Fold shredded cheese into the cooled beef along with any optional bacon, pickles, or caramelized onions until the filling looks well combined.
- Divide the biscuit or pizza dough into 8–12 pieces and flatten each into a small circle; place a spoonful of filling in the center, then bring the edges together and pinch to seal, rolling gently into a ball.
- Arrange the wrapped bombs seam-side down on a parchment-lined baking tray.
- Whisk melted butter with minced garlic, brush over the tops of the bombs, and sprinkle with Parmesan.
- Bake at 190℃ for 15–18 minutes, or until the dough is puffed and golden brown.
- Brush the hot bombs with any remaining garlic butter, garnish with chopped parsley if using, and serve warm.
Notes
Allow the beef mixture to cool before adding cheese so it stays evenly distributed, and seal the dough well to keep the cheesy filling inside while baking.