Can I use hamburger meat that’s already seasoned?

You can, but taste the filling first—over-seasoned meat can throw off the balance. Adjust with plain beef if needed.

Do I need refrigerated biscuit dough specifically?

No—use biscuit dough, crescent roll dough, or pizza dough depending on the texture you want. Each gives a slightly different bite.

Are these good for feeding a crowd?

Absolutely. Multiply the recipe and set up a DIY assembly station so guests can customize fillings—fun and efficient for big groups.

Can I make them gluten-free?

Yes—use a gluten-free dough or roll your own GF dough. Watch bake times; GF dough may cook differently.

Garlic Parmesan Cheeseburger Bombs | Best Appetizer Recipes for Any Party

Name: Garlic Parmesan Cheeseburger Bombs | Best Appetizer Recipes for Any Party
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 lb ground beef (use 80/20 for best juiciness); 1 cup shredded cheddar cheese; 2 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 2 cans refrigerated biscuit dough (each can has 8 biscuits); 2 tbsp butter, melted; ½ cup grated Parmesan; 1 tsp garlic powder

Description

These little pockets pack melty cheeseburger filling and garlic-Parmesan flair inside pillowy biscuit dough. Ideal for snacking, serving as an appetizer, or stealing the show at your next party.

Ingredients

Scale

For the filling

1 lb ground beef (use 80/20 for best juiciness)
1 cup shredded cheddar cheese
2 tsp garlic powder
1 tsp salt
1 tsp black pepper

For the dough

2 cans refrigerated biscuit dough (each can has 8 biscuits)

For the finish

2 tbsp butter, melted
½ cup grated Parmesan
1 tsp garlic powder

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Instructions

1) Prep

Preheat oven to 375°F (190°C). Pull the biscuit cans from the fridge so the rounds are easy to separate. Set out a baking sheet (no greasing required) and have a small bowl ready for the Parmesan-butter mixture.

2) Cook the beef

Warm a skillet over medium heat and add the ground beef. Season with the salt and pepper and cook, breaking it into small pieces, until browned and no pink remains (about 5–7 minutes). Drain any excess fat if you prefer. Stir in the garlic powder and half of the shredded cheddar so it melts into the meat. Remove from the heat and let the mix cool a few minutes.

3) Shape the bombs

Flatten each biscuit into a roughly 4-inch circle (use your palm or a rolling pin). Place about 1 tablespoon of the beef-cheese mixture in the center, top with another tablespoon of cheddar, and fold the dough over to seal. Pinch the seams tightly so the filling stays inside. Place each sealed ball seam-side down on the baking sheet.

4) Bake

Bake for 15–20 minutes, until the tops turn golden-brown and puffed.

5) Finish with garlic-Parmesan

While the bombs bake, whisk melted butter with the grated Parmesan and the remaining 1 tsp garlic powder. As soon as the bombs come out of the oven, brush them generously with the Parmesan-butter. Serve warm.

Notes

Pro tips & swaps
- Pro tip: Don’t overfill the dough — about 1 Tbsp filling keeps seams from bursting.
- For a shinier crust, brush the bombs with an egg wash (1 beaten egg + 1 Tbsp water) before baking.
- Cheese swaps: Use mozzarella for stringy pull, pepper jack for heat, or a mix of cheeses.
- If you want more savory depth, stir 1 tsp Worcestershire sauce into the beef while cooking.
Serving & storage
- Serve these with ketchup, ranch, spicy mayo, or your favorite burger sauce. They also pair well with pickles or a simple green salad.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness. You can freeze unbaked bombs on a tray, then bag them once solid — bake from frozen, adding a few extra minutes.