Garlic Parmesan Cheeseburger Bombs

 Now that is a mouthwatering idea! Garlic Parmesan Cheeseburger Bombs are the ultimate fun, cheesy, and savory appetizer or snack. They’re essentially the best parts of a cheeseburger, wrapped in a fluffy dough pocket.

Here’s a classic and delicious recipe to bring this idea to life.
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Garlic Parmesan Cheeseburger Bombs

These pull-apart cheesy bombs are perfect for game day, parties, or a fun family dinner.

Yields: 12 bombs
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients
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For the Filling:

· 1 lb ground beef (80/20 is ideal for flavor)
· 1/2 small onion, finely diced
· 1 tbsp Worcestershire sauce
· 1 tsp garlic powder
· 1/2 tsp paprika
· Salt and black pepper to taste
· 6 slices of your favorite cheese (like cheddar, American, or provolone), each slice quartered
· Optional: 2 tbsp dill pickle relish, well-drained
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For the Dough & Coating:

· 1 can (16.3 oz) refrigerated buttermilk biscuit dough (8 count, like Pillsbury Grands!)
· 4 tbsp unsalted butter, melted
· 2 cloves garlic, minced
· 2 tbsp fresh parsley, finely chopped
· 3 tbsp grated Parmesan cheese
· Optional for serving: Ketchup, mustard, or burger sauce for dipping

Instructions

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Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or cake pan. In a small bowl, mix the melted butter, minced garlic, and parsley. Set aside.
Cook the Filling: In a skillet over medium-high heat, cook the ground beef and onion, breaking it up with a spoon, until the beef is browned and the onion is soft. Drain any excess grease. Stir in the Worcestershire sauce, garlic powder, paprika, salt, and pepper. If using, stir in the pickle relish. Let the mixture cool for a few minutes.
Assemble the Bombs:
· Separate the biscuit dough into 8 biscuits. Flatten and stretch each biscuit into a 5-6 inch circle.
· Place about 2 tablespoons of the beef mixture into the center of each dough circle.
· Top the beef with 2 quartered slices of cheese (so, half a slice total per bomb).
· Gather the edges of the dough around the filling and pinch them tightly at the top to seal. Make sure there are no gaps! Roll gently in your hands to form a smooth ball.
Coat and Bake:
· Dip the top of each sealed bomb into the garlic-parmesan butter mixture, then place it seam-side down in your prepared baking dish.
· Repeat with all bombs, arranging them snugly in the dish.
· Drizzle any remaining garlic butter over the top and sprinkle with the grated Parmesan cheese.
Bake: Bake for 18-20 minutes, or until the dough is golden brown and cooked through, and the bombs are bubbly.
Serve: Let them cool in the pan for 5 minutes before serving. They are delicious on their own, but even better with sides of ketchup, mustard, or a special burger sauce for dipping.
Pro-Tips for the Best Bombs:
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· Don’t Overfill: The biggest mistake is overfilling, which can cause the bombs to burst. Stick to about 2 tablespoons of filling.
· Seal Tightly: A good seal is crucial. If the dough is sticky, lightly wet your fingertips with water to help pinch it closed.
· Get Creative with Fillings:
· Pizza Bombs: Use Italian sausage, pepperoni, and mozzarella cheese. Brush with garlic butter and sprinkle with Italian seasoning.
· Buffalo Chicken Bombs: Use shredded cooked chicken mixed with buffalo sauce and blue cheese crumbles.
· Bacon Cheeseburger: Add some cooked, crumbled bacon to the beef filling.
· Make Ahead: You can assemble the bombs a few hours ahead, cover, and refrigerate. Bake just before serving, adding a few extra minutes to the baking time if they’re cold from the fridge.

Enjoy these incredible, gooey, flavor-packed bombs! They’re guaranteed to be a hit.