Few things bring as much joy as pulling a tray of golden, cheesy stuffed bread rolls out of the oven. Garlic Parmesan Cheeseburger Bombs combine the best of two beloved favorites: the classic cheeseburger and buttery garlic bread. With a savory beef and cheese filling wrapped inside fluffy dough, then brushed with garlicky butter and parmesan, these little bundles of comfort are perfect for sharing. Whether served as a snack, appetizer, or even a main meal with a side salad, they always leave everyone reaching for more.
These bombs are especially great because they are simple to prepare yet look and taste like something special. The beef filling is flavorful and juicy, the cheese melts into gooey goodness, and the bread bakes into a soft pillow with a slightly crisp exterior. The finishing touch of garlic butter and parmesan gives them a homemade garlic bread flair that takes them to the next level.
Ingredients
1 tbsp olive oil or butter
1 small onion, finely chopped
500g (1.1 lbs) ground beef (80/20 preferred)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp Worcestershire sauce
1 cup shredded cheddar or mozzarella cheese
1 can refrigerated biscuit dough or pizza dough (8–10 pieces)
3 tbsp butter, melted
2 cloves garlic, minced
2 tbsp grated parmesan cheese
1 tbsp chopped parsley (optional)
Instructions
Heat olive oil or butter in a skillet over medium heat. Add the chopped onion and cook until softened, about three to four minutes. Stir in the ground beef and cook until browned, breaking it up into small crumbles as it cooks. Drain excess fat if needed. Season the beef with salt, black pepper, garlic powder, and Worcestershire sauce, then stir to combine. Remove from heat and let the mixture cool slightly before mixing in the shredded cheese.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Take each piece of biscuit or pizza dough and flatten it gently with your hands. Place a spoonful of the beef and cheese mixture in the center of each circle. Fold the dough up and over the filling, pinching the seams tightly to seal. Place each stuffed dough ball seam-side down on the prepared baking sheet.
In a small bowl, combine the melted butter, minced garlic, and grated parmesan. Brush this mixture generously over the tops of the dough balls. Bake for 15 to 18 minutes, or until the bombs are golden brown and cooked through. Sprinkle with chopped parsley for a touch of color and freshness if desired.
These cheeseburger bombs are wonderful served straight from the oven while the cheese is still warm and melty. They’re hearty enough to stand on their own, but also pair beautifully with dipping sauces. Classic ketchup works well, but you can also try ranch, barbecue sauce, or a spicy aioli for a fun twist.
One of the best parts about this recipe is how customizable it is. You can swap in mozzarella for cheddar, add a few bacon bits to the filling, or even use seasoned ground turkey or chicken for a lighter variation. Some people like to tuck a pickle slice into the filling for an extra burger-like surprise. The dough can also be switched out—pizza dough gives a chewier texture, while biscuit dough makes for a softer, more buttery bite.
These bombs also make excellent party food. They can be prepared ahead of time, refrigerated, and baked just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, pop them in the oven or air fryer for a few minutes to bring back their crispness. They can also be frozen unbaked for up to two months. To do this, place the assembled but unbaked bombs on a tray until firm, then transfer them to a freezer bag. Bake directly from frozen, adding a few minutes to the cooking time.
Garlic Parmesan Cheeseburger Bombs are a recipe that feels playful but also deeply comforting. Each bite has the familiar flavors of a juicy cheeseburger wrapped in the cozy embrace of garlicky bread. They are easy enough for a weeknight dinner yet impressive enough for gatherings. Sharing them with family and friends guarantees smiles, and more often than not, requests for the recipe.