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Close up of Garlic Parmesan Cheeseburger Bombs with melted cheese inside golden biscuit dough

Garlic Parmesan Cheeseburger Bombs

Emily Wilson
Garlic Parmesan Cheeseburger Bombs are bite sized cheeseburger snacks made with juicy ground beef, melty cheese, and refrigerated biscuit dough brushed with garlic butter and Parmesan. They bake up golden and crisp on the outside with a gooey, savory center, perfect for fast dinners, game day, or family movie nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12 bombs
Calories 200 kcal

Equipment

  • Skillet
  • Baking Sheet
  • Mixing bowl
  • Parchment paper or cooking spray
  • Spatula or wooden spoon
  • Pastry Brush

Ingredients
  

Cheeseburger Filling

  • 1 lb ground beef 80/20 for best flavor
  • 1 cup shredded cheddar cheese sharp, packed
  • 0.5 cup cream cheese softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and black pepper to taste

Dough and Topping

  • 1 can refrigerated biscuit dough 16 ounce can
  • 2 tablespoons butter melted
  • 0.25 cup grated Parmesan cheese
  • fresh parsley chopped, for garnish

Optional Add Ins

  • cooked bacon bits optional
  • chopped jalapeños optional, for heat
  • extra cheeses such as mozzarella or pepper jack optional
  • dried herbs such as Italian seasoning or oregano optional

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray so the Garlic Parmesan Cheeseburger Bombs do not stick.
  • In a skillet over medium heat, cook the ground beef, breaking it up with a spatula, until fully browned and no longer pink. Drain off any excess grease so the filling is not oily.
  • Season the cooked beef with garlic powder, onion powder, salt, and black pepper. Remove from the heat, then stir in the cream cheese and shredded cheddar until the mixture is creamy and well combined. Let the filling cool for a few minutes so it is easier to handle.
  • Open the can of refrigerated biscuit dough and separate the biscuits. On a clean surface, flatten each biscuit into a circle about 4 inches in diameter using your hands or a rolling pin.
  • Spoon about 1 to 2 tablespoons of the cheeseburger filling into the center of each dough circle. Bring the edges of the dough up and around the filling and pinch tightly to seal, then gently roll into a smooth ball and place seam side down on the prepared baking sheet.
  • In a small bowl, combine the melted butter and grated Parmesan. Brush the tops of each bomb with the butter mixture. Bake for 12 to 15 minutes, or until the biscuits are puffed and golden brown on top and the filling is hot.
  • Remove the Garlic Parmesan Cheeseburger Bombs from the oven and let them cool for a few minutes. Sprinkle with chopped fresh parsley and serve warm with your favorite dipping sauces such as marinara, ranch, or BBQ.

Notes

Let the beef and cheese filling cool slightly before stuffing the dough to keep the biscuit dough from getting too soft. Do not overfill the bombs or the seams may open during baking. For a crisper bottom, bake the bombs directly on a greased baking sheet instead of parchment. You can assemble the bombs ahead of time, refrigerate for up to 24 hours, then bake just before serving, adding a couple of minutes to the bake time if needed.
Nutrition Facts:
• Serving size: 1 bomb
• Calories: 200
• Carbohydrates: 15 g
• Protein: 10 g
• Fat: 12 g
• Saturated Fat: 6 g
• Cholesterol: 40 mg
• Sodium: 300 mg
• Potassium: 150 mg
• Fiber: 1 g
• Sugar: 1 g
• Vitamin A: 4 % DV
• Vitamin C: 0 % DV
• Calcium: 80 mg
• Iron: 2 mg