Pin
These savory stuffed cheese bombs capture the essence of a cheeseburger in a convenient, handheld bite. Combining seasoned ground beef with sharp Parmesan and melty cheddar cheese wrapped in flaky biscuit dough creates a crispy exterior that gives way to a juicy, cheesy center. Ideal for parties or a fun family meal, they're loaded with familiar flavors and easy to customize with extras like bacon or jalapeños.
Ingredients
- Ground beef: 80/20 blend for juicy filling
- Fresh garlic: minced finely to spread flavor evenly
- Parmesan cheese: freshly grated melts better than pre-packaged versions
- Cheddar cheese: cut into cubes for gooey pockets
- Biscuit dough: flaky buttermilk type works best for texture and rise
- Butter: melted to brush on tops for a golden finish
- Fresh parsley: chopped adds a pop of color and brightness
Step-by-Step Instructions
- Prepare oven:
- Heat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup
- Cook beef mixture:
- In a skillet over medium heat cook the ground beef with minced garlic breaking it into small pieces until fully browned about five to seven minutes Drain any excess fat to keep bombs from becoming soggy
- Add cheeses:
- While the beef is still hot stir in both cheeses until evenly combined The residual heat helps the cheeses melt just enough to bind with the meat
- Assemble bombs:
- Separate biscuit dough into pieces and flatten each into about four inch circles Place two tablespoons of filling in the center Careful fold edges up pinch firmly to seal Roll gently between palms to smooth seams
- Bake:
- Arrange bombs seam side down on the prepared sheet Brush tops generously with melted butter Bake for twelve to fifteen minutes until deep golden brown and crispy
- Finish and serve:
- Let bombs rest for five minutes to set Sprinkle with chopped parsley and serve warm with your favorite dipping sauces
Pin
Storage tips
Store any cooled leftovers in an airtight container for up to three days Reheat in a 350 degree Fahrenheit oven for about five minutes to bring back crispness Freeze baked bombs for up to two months to enjoy later without losing texture
Ingredient substitutions
Ground turkey works well just add a tablespoon of olive oil since it is leaner than beef For gluten free options use appropriate biscuit dough Vegan versions are possible by choosing plant based meats and cheeses though the texture will differ
Serving suggestions
Pair these cheese bombs with dipping sauces like ranch marinara or spicy mayonnaise Add crisp vegetable sticks or potato wedges to make it a fuller meal
Recipe FAQs
- → Can I use pre-shredded cheese instead of cubed?
Freshly cubed cheddar melts better than pre-shredded versions, which often contain anti-caking agents. For the best texture and gooey cheese pockets, hand-cut your cheddar into small cubes.
- → How do I prevent the bottoms from getting soggy?
Ensure the cooked beef is thoroughly drained and bake on a parchment-lined sheet. Leaving enough space between each bomb allows air circulation and promotes even browning.
- → What's the best way to seal the dough properly?
Press the dough edges firmly and pinch tightly to seal. If needed, moistening the edges with a bit of water helps them stick better and prevents leaks during baking.
- → Can I make these with ground turkey instead of beef?
Yes, ground turkey works well. Add a tablespoon of olive oil to the mixture for extra moisture and boost flavor with additional garlic or herbs to keep it juicy.
- → How long do leftovers stay fresh?
Store cooled bombs in an airtight container for up to three days. Reheat in a 350°F oven for 5 to 7 minutes to regain crispness. They also freeze well for up to two months.
- → What are good serving suggestions for these bombs?
Pair with dipping sauces like ranch, marinara, or spicy mayo. They also go well with crisp veggie sticks or potato wedges for a complete meal.