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Garlic Parmesan Cheeseburger Bombs

Little pockets of juicy, seasoned beef and melty cheese wrapped in buttery dough, kissed with garlic and Parmesan, and baked until golden.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 8 bombs
Course: Appetizer, Main Course, Party Food
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground beef (85/15) Juicy and flavorful; substitute lean ground turkey for a lighter option.
  • 1 small onion, finely diced Adds sweetness and depth.
  • 1 teaspoon garlic powder Boosts the garlic profile; swap for 2 cloves fresh minced garlic for punchier flavor.
  • 1 teaspoon Worcestershire sauce Umami that ties it together; soy sauce can work in a pinch.
  • 1 teaspoon smoked paprika Subtle warmth; regular paprika is fine.
  • 0.5 teaspoon kosher salt Adjust to taste.
  • 0.25 teaspoon black pepper Adjust to taste.
  • 1 cup shredded cheddar cheese Melty classic; use Swiss or mozzarella for a different vibe.
  • optional pickle slices or ketchup for stuffing Makes it feel exactly like a cheeseburger.
For the Dough
  • 1 roll refrigerated biscuit dough (8-count) or pizza dough Biscuits give fluffy pockets; pizza dough gives a chewier bomb.
  • 4 tablespoons unsalted butter, melted For brushing.
  • 2 tablespoons grated Parmesan cheese Finish for a nutty, salty sparkle.
  • 1 tablespoon finely chopped fresh parsley Color and freshness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.
  2. In a skillet over medium heat, sauté the diced onion until translucent, about 3–4 minutes.
  3. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  4. Stir in garlic powder, Worcestershire sauce, smoked paprika, salt, and pepper. Taste and adjust.
  5. Remove from heat and let the beef cool slightly. Fold in shredded cheddar cheese, and if using, mix in pickles or ketchup.
  6. Separate biscuit dough into individual rounds. Press each round into a small disk on a lightly floured surface.
Assembly
  1. Place about 1–2 tablespoons of the beef mixture onto each dough disk. Pull the dough up and around to seal it tightly, pinching seams to avoid leaks.
  2. Place seam-side down on your prepared baking sheet.
  3. Brush each bomb with melted butter, then sprinkle with grated Parmesan and chopped parsley.
Baking
  1. Bake for 15–18 minutes or until tops are golden brown.
  2. Let cool for 3–5 minutes before serving so the cheese settles.

Notes

For a make-ahead option, prepare the beef filling a day in advance. Store cooled bombs in an airtight container for up to 3 days. Freeze unbaked bombs for up to 3 months.