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–+ servings

Garlic Parmesan Cheeseburger Bombs

These bite-sized Garlic Parmesan Cheeseburger Bombs combine savory ground beef, melted cheddar cheese, and a buttery biscuit wrap topped with garlic and Parmesan, making them perfect for parties or as a delicious snack.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 8 bombs

Ingredients

For the Beef Filling

  • 1 lb ground beef Use lean ground beef for better texture.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded cheddar cheese Feel free to substitute with other cheeses.

For the Dough and Topping

  • 1 tube refrigerated biscuit dough About 8 biscuits.
  • 1/4 cup butter, melted
  • 2 tablespoons finely minced garlic Fresh garlic is preferred.
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley For garnish.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spatula. Drain excess fat.
  • Season the beef with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Stir in the shredded cheddar cheese until melted and well combined.

Assembly

  • Roll out each biscuit until approximately 1/4 inch thick. Place about 2 tablespoons of the cheesy beef mixture in the center of each biscuit.
  • Carefully fold the edges of the dough around the filling and pinch to seal, forming a ball. Place seam-side down on the prepared baking sheet.

Baking

  • In a small bowl, combine melted butter and minced garlic. Brush the tops of each cheeseburger bomb with the garlic butter.
  • Sprinkle grated Parmesan cheese evenly over each bomb.
  • Bake in the preheated oven for 12-15 minutes or until golden brown and cooked through.

Serving

  • Garnish with fresh parsley before serving. Enjoy warm, with dipping sauces if desired.

Notes

These bombs are best served warm, straight out of the oven. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.