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Garlic Parmesan Cheeseburger Bombs

Garlic Parmesan cheeseburger bombs are pull-apart stuffed dinner rolls with juicy, seasoned ground beef and melted cheddar inside golden, garlic-buttered biscuit dough. This easy ground beef appetizer bakes until deeply golden and glistens with parmesan garlic butter.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef filling
  • 1 lb ground beef
  • 1 onion small, diced
  • 3 garlic cloves, minced
  • 1 tsp Worcestershire sauce
  • 0.25 salt to taste
  • 0.25 pepper to taste
Biscuit dough & cheese
  • 1 can (16 oz) refrigerated biscuit dough 8 biscuits
  • 8 cheddar cheese cubes (or slices folded)
Garlic Parmesan Butter
  • 4 tbsp butter melted
  • 3 garlic cloves, minced
  • 2 tbsp parmesan grated
  • 1 tbsp parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep & preheat
  1. Preheat the oven to 375°F and line a baking sheet with parchment.
  2. Brown the ground beef with the diced onion in a skillet, then drain off excess fat.
Season the beef filling
  1. Add the minced garlic and Worcestershire sauce to the browned beef and cook for 1 minute.
  2. Season with salt and pepper, then cook just until evenly combined and let the mixture cool slightly.
Assemble the bombs
  1. Flatten each biscuit into a 4-inch round.
  2. Place a spoonful of the beef mixture and 1 cube of cheddar in the center of each biscuit.
  3. Pull the edges up and pinch tightly to seal into a ball, then place seam-side down on the baking sheet.
Bake & finish
  1. Mix the garlic parmesan butter with the melted butter, minced garlic, grated parmesan, and chopped parsley.
  2. Brush generously with garlic parmesan butter, then bake 15–18 minutes until deep golden brown.
  3. Brush with the remaining garlic parmesan butter and serve immediately.

Notes

Best served right after baking for maximum melt and pull-apart texture. Store leftovers covered in the refrigerator up to 3 days and reheat at 350°F until warmed through. Freezing isn’t recommended because the biscuit texture can soften after thawing. For a lighter option, use reduced-fat cheddar and cook the beef with less fat (drain well) to cut calories without changing the method.