Garlic Parmesan Cheeseburger Bombs
Ingredients
For the Filling:
1 pound ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
8 cubes cheddar cheese (about 1-inch each)
For the Dough:
2 cans refrigerated biscuit dough (16.3 oz each)
1/4 cup butter, melted
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1/2 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Prepare the Filling:
In a large skillet over medium-high heat, cook ground beef with diced onions until beef is browned
Add minced garlic and cook for another minute
Stir in Worcestershire sauce, salt, and pepper
Drain excess fat and let cool slightly
Prepare the Garlic Butter:
In a small bowl, combine melted butter, minced garlic, and Italian seasoning
Set aside
Assemble the Bombs:
Separate biscuit dough into individual pieces and flatten each into a 4-inch circle
Place about 2 tablespoons of meat mixture in the center of each circle
Add a cube of cheese on top of the meat
Carefully fold the edges of the dough up and over the filling, pinching to seal completely
Place seam-side down on the prepared baking sheet
Final Preparation:
Brush each bomb generously with the garlic butter mixture
Sprinkle with Parmesan cheese and parsley
Baking:
Bake for 18-22 minutes, or until golden brown
Let cool for 5 minutes before serving
Tips
Make sure to seal the dough completely to prevent cheese from leaking
Don’t overfill the bombs, or they may burst while baking
Serve with your favorite dipping sauces like ranch, marinara, or garlic aioli
Yield
Makes 16 cheeseburger bombs
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in the oven at 350°F for 5-7 minutes or in the microwave for 30 seconds
Nutrition Information (per bomb)
Calories: 280
Protein: 12g
Carbohydrates: 24g
Fat: 15g