Description
Garlic Parmesan Cheeseburger Bombs are a delicious appetizer or snack featuring juicy ground beef seasoned with fresh garlic, parmesan cheese, and spices, all wrapped inside flaky biscuit dough and baked to golden perfection. Perfect for parties, game days, or a comforting treat.
Ingredients
Scale
Meat Mixture
- 1 lb lean ground beef
- 3 cloves fresh garlic, minced
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup grated fresh Parmesan cheese
Dough
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions
- Preheat Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the cheeseburger bombs.
- Cook Ground Beef: In a skillet over medium heat, brown the ground beef thoroughly. Add the minced garlic and onion powder, cooking for about 2 minutes until the garlic is fragrant and the spices are well incorporated.
- Season and Mix Cheese: Stir in the salt, black pepper, and grated Parmesan cheese into the cooked beef mixture. Once combined, remove the skillet from heat and allow the mixture to cool slightly to make handling easier.
- Prepare Biscuit Dough: Separate the refrigerated biscuit dough into individual rounds. Place approximately 1 tablespoon of the beef mixture in the center of each dough round.
- Form Bombs: Wrap the biscuit dough securely around the beef mixture, ensuring the filling is fully enclosed to prevent leaks during baking.
- Bake: Arrange the prepared cheeseburger bombs on a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 15-20 minutes or until the biscuit dough is golden brown and cooked through.
Notes
- Use lean ground beef to reduce excess grease in the bombs.
- You can substitute Parmesan cheese with another hard cheese like Asiago or Pecorino if preferred.
- For extra flavor, add a pinch of smoked paprika or chili flakes to the beef mixture.
- Serve with ketchup, mustard, or your favorite dipping sauce for enhanced taste.
- Make sure to seal the biscuit dough well to avoid filling leakage during baking.
