Buttery biscuit dough filled with garlicky ground beef and melted cheese, baked until golden – that’s the magic behind these irresistible Garlic Parmesan Cheeseburger Bombs. I love making them as a savory snack, party appetizer, or even a quick dinner option. Every bite packs cheesy, beefy goodness wrapped in soft, golden biscuit dough with a touch of garlic and Parmesan.
Why You’ll Love This Recipe
I always reach for this recipe when I want something comforting, fun, and incredibly flavorful. The combination of creamy and sharp cheeses with seasoned beef makes it a crave-worthy treat. Plus, using canned biscuit dough makes it super quick to prepare. These bombs are portable, easy to customize, and perfect for sharing at parties or game nights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb ground beef
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1 cup shredded cheddar cheese
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½ cup cream cheese, softened
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1 tsp garlic powder
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1 tsp onion powder
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Salt and pepper, to taste
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1 can (≈16 oz) refrigerated biscuit dough
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¼ cup grated Parmesan cheese
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2 tbsp butter, melted
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Fresh parsley, chopped (for garnish)
Directions
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I preheat the oven to 375 °F (≈190 °C) and line a baking sheet with parchment paper.
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In a skillet over medium heat, I brown the ground beef, then drain any excess fat.
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I add the garlic powder, onion powder, salt, and pepper, then remove the skillet from the heat and stir in the cream cheese and shredded cheddar until smooth and combined.
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I open the biscuit dough and separate it into individual biscuits, flattening each into a circle.
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I place a spoonful of the beef and cheese mixture into the center of each biscuit, fold the dough over the filling, and pinch the edges to seal it into a ball.
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I mix melted butter with Parmesan and brush it over the tops of each sealed bomb.
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I arrange the bombs seam-side down on the prepared baking sheet and bake for 12‑15 minutes, until golden brown and cooked through.
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After letting them cool slightly, I garnish with chopped parsley and serve them warm.
Servings and timing
This recipe yields about 8 cheeseburger bombs. It takes 15 minutes to prep and another 15 minutes to bake, bringing the total time to just 30 minutes. Perfect for a quick and delicious bite any time.
Variations
I sometimes swap ground beef for ground turkey or chicken for a lighter version. Pepper jack or mozzarella cheese works great if I’m craving a different flavor. When I want a spicier kick, I add chopped jalapeños or a dash of hot sauce into the filling.
Storage/Reheating
If I have leftovers (which isn’t often!), I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for 8–10 minutes until warm, or use the microwave in 30-second intervals. For longer storage, I freeze the unbaked bombs and bake them straight from frozen, just adding a few more minutes to the cook time.
FAQs
How do I keep the filling from leaking out?
I make sure not to overfill the biscuits and pinch the seams tightly when sealing them. That usually keeps everything tucked in nicely.
Can I make these ahead of time?
Yes, I assemble them ahead and refrigerate until I’m ready to bake. It makes prep much easier for parties or busy evenings.
What’s the best dipping sauce for these?
I like to serve them with ketchup, ranch, or marinara. It really depends on my mood – they’re versatile like that.
Can I use homemade dough instead of canned?
Absolutely. If I have extra time or want to go fully homemade, I use my favorite biscuit dough recipe. It works just as well.
Can I freeze them after baking?
Yes, I can freeze the baked bombs too. I let them cool completely, wrap them tightly, and reheat in the oven until warmed through.
Conclusion
Garlic Parmesan Cheeseburger Bombs are everything I love in a comfort snack – cheesy, savory, buttery, and satisfying. Whether I’m feeding a crowd or just treating myself, these little bombs never disappoint. I always keep a can of biscuit dough on hand, because once I made them once, they became a regular favorite.
Print
Garlic Parmesan Cheeseburger Bombs
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 bombs
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Buttery biscuit dough filled with garlicky ground beef and melted cheese, baked until golden – a fun, savory snack or appetizer.
Ingredients
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 can (≈16 oz) refrigerated biscuit dough
- ¼ cup grated Parmesan cheese
- 2 tbsp butter, melted
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375 °F (≈190 °C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, brown the ground beef. Drain excess fat.
- Add garlic powder, onion powder, salt, and pepper. Remove skillet from heat and stir in cream cheese and shredded cheddar until well combined.
- Open the biscuit dough and separate into individual biscuits. Flatten each biscuit into a circle.
- Place a spoonful of the beef‐cheese mixture into the center of each flattened biscuit. Fold dough over filling and pinch edges tightly to seal into a ball.
- Mix the melted butter with Parmesan. Brush the tops of the sealed bombs with the butter‑Parmesan mixture.
- Arrange bombs seam‑side down on the prepared baking sheet. Bake for about 12‑15 minutes, or until they’re golden brown and cooked through.
- Let cool slightly. Garnish with chopped parsley. Serve warm.
Notes
- If you can’t find canned biscuit dough, use homemade biscuit or similar dough.
- Don’t overfill the biscuits or the seams may open.
- You can assemble ahead and refrigerate before baking.
- Freezing uncooked bombs works – bake directly from frozen, adding a few minutes to cook time.
- Serve with dipping sauces like ketchup, ranch, or marinara.
Nutrition
- Serving Size: 1 bomb
- Calories: ≈ 245 kcal
- Sugar: 2 g
- Sodium: ≈ 520 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 50 mg