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
