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Garlic Parmesan Cheeseburger Bombs

Garlic parmesan cheeseburger bombs are pull-apart stuffed dinner roll bites with a golden, garlic-buttered crust. Each one splits open to reveal juicy seasoned ground beef and melted cheddar inside, baked until deep golden brown.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger filling and bites
  • 1 lb ground beef
  • 1 onion Diced small.
  • 3 garlic Minced; reserve some for butter.
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 1 can (16 oz) refrigerated biscuit dough 8 biscuits (1 can).
  • 8 cube cheddar cheese Use cubes or 8 slices folded.
Garlic Parmesan Butter
  • 4 tbsp butter Melted.
  • 3 garlic Minced for butter.
  • 2 tbsp parmesan Grated.
  • 1 tbsp parsley Chopped.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a baking sheet with parchment for easy release and cleanup.
Cook the beef filling
  1. Brown the ground beef with the diced onion in a skillet until the meat is cooked through, then drain off excess fat.
  2. Add the minced garlic, Worcestershire sauce, salt, and black pepper, and cook for 1 minute so the flavors bloom.
  3. Transfer the beef mixture to a bowl and let it cool slightly so it doesn’t melt the cheese too fast when stuffed.
Assemble the bombs
  1. Flatten each biscuit into a 4-inch round to make space for filling.
  2. Place a spoonful of the beef mixture and a cube of cheddar in the center of each biscuit.
  3. Pull the edges up and pinch tightly to seal into a ball, then place seam-side down on the baking sheet so the filling stays inside.
Bake and finish
  1. Mix the garlic parmesan butter by melting the butter, then stirring in minced garlic, grated parmesan, and chopped parsley.
  2. Brush each bomb generously with garlic parmesan butter, then bake at 375°F for 15–18 minutes until deep golden brown.
  3. Remove from the oven, brush with any remaining butter, and serve immediately while the cheddar is melted and stretchy.

Notes

For less mess and cleaner sealing, keep the beef mixture warm but not hot before stuffing. Store baked leftovers in the refrigerator up to 3 days; reheat at 350°F until warmed through. Freezing: yes, freeze baked bombs in a sealed container up to 2 months and reheat from frozen. For a lower-fat option, use lean ground beef or substitute ground turkey while keeping the seasoning and sealing method the same.