Introduction
The secret to the best “bombs” is a flavorful, not-too-wet filling and a tight seal so nothing leaks. We keep the beef
juicy with a little sauce and seasoning, add cheese for the melt, then finish with garlic-parmesan butter for that
irresistible, pizza-roll-meets-cheeseburger vibe. Make them big for dinner or mini for appetizers—either way, they vanish fast.
Ingredients
Cheeseburger Filling
- 1 lb (450 g) ground beef (80/20 recommended)
- 1/2 small onion, finely diced
- 2 cloves garlic, minced (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1/2 cup shredded cheddar (optional, for extra cheesy filling)
- 8 cubes mozzarella or cheddar (about 3/4-inch / 2 cm) or 8 cheese squares folded up
Dough (Choose One)
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits), flattened or
- 1 tube crescent roll dough (8 triangles), pressed into squares or
- Pizza dough (about 1 lb), cut into 8 equal pieces
Garlic Parmesan Butter Topping
- 4 tbsp (57 g) butter, melted
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1/3 cup (30 g) grated parmesan
- 1 tbsp chopped parsley (optional)
- Pinch of salt (optional, depending on parmesan)
Optional Dips
- Ranch
- Marinara
- Big Mac-style sauce (mayo + pickle relish + a little mustard)
- Cheese sauce / queso
Yield: 8 large bombs (or make smaller for more pieces).
