Garlic Parmesan Cheeseburger Bombs: Cheesy, Savory Bites (Print Version)

Garlic Parmesan Cheeseburger Bombs: Your new family favorite! Fluffy dough, savory beef, gooey cheese, & irresistible garlic-parm. Easy & so satisfying.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-Lover

# Ingredients:

→ Main Ingredients

01 - 1 lb (450g) ground beef (80/20 preferred)
02 - 1 (13.8 oz) can refrigerated pizza dough
03 - 1 cup (112g) shredded mozzarella cheese
04 - 1/2 cup (56g) shredded cheddar cheese

→ Flavor Boosters

05 - 1 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1 tsp Worcestershire sauce
08 - 2 tbsp ketchup
09 - 1 tbsp yellow mustard

→ Garlic Parmesan Topping

10 - 1/4 cup (56g) unsalted butter, melted
11 - 1/4 cup (25g) grated Parmesan cheese
12 - 1/2 tsp garlic powder (for topping)

→ Optional Extras

13 - Fresh parsley, chopped (for garnish)
14 - Dipping sauces (ketchup, mustard, ranch, spicy mayo)

# Instructions:

01 - First things first, get that ground beef browning in a skillet over medium heat. Break it up with a spoon as it cooks. You want it nicely crumbled and no pink left. Once it's cooked through, drain any excess grease; this is super important, or your bombs will be soggy. Then, stir in the garlic powder, onion powder, Worcestershire sauce, ketchup, and mustard. Mix it all up until everything smells fragrant and the beef is coated. This is where the magic starts happening, honestly, the smell is incredible!
02 - Unroll your pizza dough on a lightly floured surface. I usually just use my clean countertop. If it's super sticky, a little extra flour underneath helps. Roll it out just a bit, enough to make it a little thinner and easier to work with, maybe into a rough 12x16 inch rectangle. Then, cut the dough into 12 equal squares. I typically use a pizza cutter for this; it’s quick and makes fairly even pieces. Don't stress if they're not perfect squares; mine never are, and the bombs still turn out great.
03 - Now for the fun part! Take one dough square and place about a tablespoon of the seasoned beef mixture in the center. Top that with a small pinch of shredded mozzarella and cheddar cheese. Don't overfill, or you'll have explosions in the oven – I learned that the hard way, trust me. Gather the corners of the dough and pinch them together tightly at the top to seal in all that delicious filling. Make sure there are no gaps, or cheese will escape! Roll it gently into a ball, sealing any little cracks.
04 - Melt your butter in a small bowl. In another small bowl, mix the grated Parmesan cheese with a little extra garlic powder. Now, take each sealed dough ball, dip it into the melted butter, ensuring it’s fully coated. Then, roll it in the Parmesan-garlic mixture until it’s beautifully covered. This step is crucial for that crispy, cheesy, garlicky crust we all love. It smells so good already, you'll be tempted to eat the dough raw, but resist!
05 - Place the prepared Garlic Parmesan Cheeseburger Bombs seam-side down on a baking sheet lined with parchment paper. Make sure to leave a little space between each one so they don't stick together. Pop them into your preheated oven at 375°F (190°C) for about 12-15 minutes, or until they're golden brown and puffed up. Keep an eye on them; ovens vary, and you don't want burnt bottoms! The smell of baking dough and garlic will fill your kitchen, honestly, it’s heavenly.
06 - Once they’re golden and beautiful, take the Garlic Parmesan Cheeseburger Bombs out of the oven. Let them cool on the baking sheet for just a few minutes before transferring them to a wire rack. They will be incredibly hot, and that cheese inside is molten! Giving them a few minutes to cool prevents burnt tongues and helps the cheese set a little. Serve them warm with your favorite dipping sauces. I love them with extra ketchup, mustard, or even a spicy mayo. Enjoy these cheesy, savory bites!

# Notes:

01 - Don't overcrowd the pan, honestly. My first batch was a sad, soggy mess until I figured that out.
02 - Prep the beef mixture a day ahead! It saves so much time and the flavors actually get better overnight.
03 - No mozzarella? Cheddar works, but a mix of Monterey Jack and a little sharp provolone gives it a fun twist.
04 - Serve these with a side of warm marinara for dipping, or even a creamy ranch. So good!

# Equipment Needed:

01 - Large skillet
02 - baking sheet
03 - parchment paper
04 - small bowls

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 20g

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