Garlic Parmesan Cheeseburger Bombs Recipe
Delicious Garlic Parmesan Cheeseburger Bombs, perfect for appetizers or snacks.
Equipment
- Skillet
- oven
- baking sheet
- Parchment paper
- Mixing Bowl
Ingredients
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- ½ cup cream cheese softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 can (16 oz) refrigerated biscuit dough
- ¼ cup grated Parmesan cheese
- 2 tablespoon butter melted
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease.
- Add garlic powder, onion powder, salt, and pepper to the beef. Mix in the cream cheese and shredded cheddar cheese until well combined, then remove from heat.
- Open the can of biscuit dough and separate into individual biscuits. Flatten each biscuit into a circle.
- Place a spoonful of the beef and cheese mixture in the center of each flattened biscuit. Fold the dough over the filling and pinch the edges tightly to seal completely.
- In a small bowl, mix melted butter with grated Parmesan cheese. Brush the tops of the bombs with the mixture.
- Arrange the bombs on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
- Let the bombs cool slightly before serving. Garnish with fresh parsley for a pop of color and enjoy!
Notes
- For extra flavor, add a pinch of cayenne or red pepper flakes to the beef mixture.
- Swap the ground beef with turkey, chicken, or plant-based meat for variations.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven at 350°F (175°C).
- To freeze, assemble the bombs but skip baking. Store in the freezer for up to 3 months and bake directly from frozen, adding 5-7 minutes to the cook time.
- Swap the ground beef with turkey, chicken, or plant-based meat for variations.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven at 350°F (175°C).
- To freeze, assemble the bombs but skip baking. Store in the freezer for up to 3 months and bake directly from frozen, adding 5-7 minutes to the cook time.
Nutrition
Serving: 1bombCalories: 245kcalCarbohydrates: 18gProtein: 11gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 50mgSodium: 520mgFiber: 1gSugar: 2g
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