Description
There’s something magical about bite-sized food. Maybe it’s the novelty of holding a whole meal in your hand, or the simple joy of popping something delicious into your mouth without the need for a plate. In my house, the ultimate test for any new recipe is the family game night approval. If a dish disappears before the first round of trivia is over, I know it’s a winner. And let me tell you, these Irresistible Garlic Parmesan Cheeseburger Bombs passed that test with flying colors. They’re the perfect fusion of a juicy cheeseburger and a soft, buttery roll, all wrapped up in a golden, garlicky parcel. This easy cheeseburger bombs recipe is about to become your secret weapon for busy weeknights, game day spreads, and everything in between.
Ingredients
- 1 lb ground beef (80/20 blend is ideal for flavor)
- 1 tube (16 oz) refrigerated biscuit dough or crescent roll dough
- 4 oz block cheddar cheese, cut into 16 small cubes
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- Salt and black pepper to taste
- 1 large egg (for the egg wash)
- 2 tbsp unsalted butter, melted
- 1 tbsp grated Parmesan cheese
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Cook the Filling: In a skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. About halfway through, add the minced garlic, Worcestershire sauce, onion powder, salt, and pepper. Drain any excess grease and set the mixture aside to cool slightly.
- Assemble the Bombs: Separate your biscuit or crescent roll dough. Gently stretch or flatten each piece of dough into a 4-5 inch circle. Place a spoonful of the beef mixture in the center of each circle, then press a cube of cheddar cheese into the meat.
- Seal Them Up: Gather the edges of the dough around the filling and pinch them tightly at the top to form a sealed ball. Make sure there are no gaps, or the cheese will escape during baking! Place each bomb seam-side down on your prepared baking sheet.
- Add the Garlic Parmesan Glaze: In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush this lightly over the top of each bomb. In another small bowl, stir together the melted butter, grated Parmesan, and 1/2 tsp garlic powder. Drizzle or brush this garlic parmesan butter generously over the bombs.
- Bake to Perfection: Bake for 12-15 minutes, or until the dough is puffed up and a deep golden brown.
- Serve: Remove from the oven and let them cool for a few minutes. Garnish with fresh chopped parsley before serving.
Notes
Letting the filling cool is crucial! A hot filling will make the dough greasy and difficult to handle. Take your time to pinch the dough together firmly to prevent cheese leaks. Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, place unbaked bombs on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 3-5 extra minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 215
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg