Garlic Parmesan Cheeseburger Bombs (Print Version)
Juicy ground beef, Parmesan, and cheddar wrapped in flaky dough, baked to golden perfection for tasty handheld bites.
# What You'll Need:
→ Meat
01 -
1 lb (450 g) ground beef (80/20 blend)
→ Cheese
02 -
60 g freshly grated Parmesan cheese
03 -
60 g cheddar cheese, cut into small cubes
→ Dough
04 -
1 can refrigerated buttermilk biscuit dough (10 biscuits)
→ Seasonings and Garnish
05 -
2 cloves garlic, minced
06 -
30 g unsalted butter, melted
07 -
10 g fresh parsley, finely chopped
# Steps to Follow:
01 -
Set oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a skillet over medium heat, cook ground beef with minced garlic, breaking meat into small pieces until fully browned, about 5 to 7 minutes. Drain excess fat.
03 -
While beef is hot, stir in grated Parmesan and cubed cheddar until evenly distributed and slightly melted.
04 -
Separate biscuit dough into individual pieces and flatten each into a 4-inch (10 cm) diameter circle.
05 -
Place 2 tablespoons (about 30 g) of beef and cheese filling in the center of each dough circle. Fold edges up and pinch firmly to seal. Roll gently between palms to smooth seams.
06 -
Arrange sealed bombs seam side down on the prepared baking sheet, spacing them 2 inches apart. Brush tops generously with melted butter and bake for 12 to 15 minutes until deep golden brown.
07 -
Allow bombs to rest for 5 minutes to set, then sprinkle with chopped parsley and serve warm with preferred dipping sauces.
# Additional Notes:
01 -
Let beef mixture cool slightly before assembling to prevent soggy dough.
02 -
Check seams thoroughly to avoid cheese leakage during baking.
03 -
Freezes well for up to 2 months; reheat in a 350°F (175°C) oven for 5 minutes to restore crispness.