Garlic Parmesan Cheeseburger Bombs
Garlic Parmesan Cheeseburger Bombs are bite-sized stuffed dough pockets filled with seasoned ground beef, gooey cheese, and fragrant garlic, topped with a buttery parmesan crust. Perfect as a party appetizer, game day snack, or casual dinner, these bombs combine classic cheeseburger flavors in an irresistible, easy-to-make finger food that’s sure to impress.
Equipment
- Baking sheet
- Mixing bowls
- Cheese grater
- Garlic press or fine mincer
- Spoon and spatula
- Oven thermometer (optional but recommended)
- Rolling pin (optional, depending on dough)
Ingredients
- 1 lb ground beef (80/20 recommended)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for topping
- ½ cup shredded cheddar cheese
- 3 cloves garlic, minced (or 1½ tsp garlic powder)
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- Salt and pepper, to taste
- 1 package refrigerated pizza dough or crescent roll dough (approx. 13–16 oz)
- 3 tbsp unsalted butter, melted
- Optional: chopped pickles, mustard, or ketchup for stuffing or serving
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain excess fat.
- Stir in minced garlic, Worcestershire sauce, onion powder, salt, and pepper. Remove from heat and let cool slightly.
- In a large bowl, combine the cooled beef mixture with mozzarella, cheddar, and ½ cup Parmesan cheese. Mix well.
- Roll out dough on a floured surface into a large rectangle (if needed). Cut into 12–15 equal squares.
- Place a generous spoonful of the beef and cheese filling in the center of each square. Add optional pickles or condiments if desired.
- Fold the dough over the filling and pinch edges firmly to seal, shaping into a ball. Place seam-side down on the baking sheet.
- Brush each bomb with melted butter and sprinkle with additional Parmesan cheese.
- Bake for 20–25 minutes, or until golden brown and cooked through.
- Let bombs cool for 5 minutes before serving. Serve warm with your favorite dipping sauces.
Notes
- Use 80/20 ground beef for juiciness; leaner beef can make bombs dry.
- Fresh garlic gives the best flavor, but garlic powder works well in a pinch.
- Ensure dough edges are well sealed to prevent filling leakage during baking.
- For a crispier crust, brush with garlic butter (melted butter mixed with minced garlic) instead of plain melted butter.
- Leftovers store well in the fridge for 3 days or freeze baked bombs for up to 1 month.
- Customize with extra fillings like caramelized onions, jalapeños, or different cheeses for variety.