Garlic Parmesan Cheeseburger Bombs are the ultimate appetizer, combining the savory flavors of a cheeseburger with the irresistible crunch of fried dough. This recipe offers a fun, bite-sized way to enjoy classic comfort food, perfect for game nights, parties, or just a delicious snack.
Key Ingredients for Garlic Parmesan Cheeseburger Bombs
- 1 pound ground beef
- 1/4 cup finely chopped onion
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces shredded cheddar cheese
- 4 ounces shredded mozzarella cheese
- 1 (8 ounce) can refrigerated crescent roll dough
- 1/2 cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 teaspoon dried parsley
How to Make Garlic Parmesan Cheeseburger Bombs
Get ready for a flavor explosion with these easy-to-make Garlic Parmesan Cheeseburger Bombs! In under 30 minutes, you’ll have a batch of these golden-brown delights, bursting with juicy beef, melty cheese, and a garlicky, Parmesan-infused crust. Their satisfying chew and savory aroma will have everyone reaching for more.
Step-by-Step Instructions
- Prepare the Cheeseburger Filling: In a medium bowl, gently combine the ground beef, chopped onion, Worcestershire sauce, garlic powder, salt, and pepper until just mixed. Avoid overmixing, as this can make the burgers tough. Form the mixture into small, bite-sized meatballs, about 1 inch in diameter.
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
- Form the Bombs: Unroll the crescent roll dough and separate it into triangles. Flatten each triangle slightly with your fingers. Place one cheeseburger meatball in the center of each dough triangle.
- Wrap the Filling: Carefully bring the edges of the crescent roll dough up and around the meatball, pinching and sealing the seams tightly to fully enclose the filling, creating a bomb shape. Ensure there are no gaps where the filling could leak out during baking.
- Bake the Bombs: Place the wrapped cheeseburger bombs onto the prepared baking sheet, seam-side down. Bake for 15-20 minutes, or until the crescent roll dough is golden brown and puffed up.
- Make the Garlic Parmesan Topping: While the bombs are baking, whisk together the melted butter, grated Parmesan cheese, and dried parsley in a small bowl.
- Glaze and Serve: Once the cheeseburger bombs are out of the oven, immediately brush them generously with the garlic Parmesan butter mixture. Let them cool slightly for a few minutes before serving hot.
Why You’ll Love This Garlic Parmesan Cheeseburger Bombs
You’ll absolutely adore these Garlic Parmesan Cheeseburger Bombs for their incredible comfort food appeal that goes beyond basic appetizers. Each bite delivers a delightful surprise of seasoned ground beef and gooey, melted cheddar and mozzarella, all encased in a flaky, golden pastry. Unlike a traditional cheeseburger, these bombs offer a fun, portion-controlled experience that’s perfect for sharing.
The best part? You get all these amazing flavors and textures without the mess or the cost of a full meal, making them an economical yet incredibly satisfying treat. Imagine the rich, savory cheese pulling away with each bite, complemented by that irresistible garlic Parmesan crust – it’s pure bliss! So ditch the ordinary and whip up a batch of these irresistible bites; they’re guaranteed to be a crowd-pleaser!
Storing and Reheating Tips
To store any leftover Garlic Parmesan Cheeseburger Bombs, allow them to cool completely to room temperature. Once cooled, place them in an airtight container or a resealable plastic bag and refrigerate. They will stay fresh in the refrigerator for up to 3 days.
To reheat, the best method for maintaining their delicious crispness is to bake them in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until heated through and the pastry is re-crisped. Alternatively, you can reheat them in an air fryer at 325°F (160°C) for 5-7 minutes. For longer storage, you can freeze the cooled cheeseburger bombs. Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. They can be kept frozen for up to 2 months. When ready to eat, you can reheat directly from frozen, increasing the oven or air fryer time slightly.
Final Thoughts
These Garlic Parmesan Cheeseburger Bombs are a simple yet incredibly delicious way to satisfy your cravings. Give them a try for your next gathering or a fun family meal; you won’t be disappointed!
Garlic Parmesan Cheeseburger Bombs
Ingredients
Equipment
Method
- In a medium bowl, gently combine the ground beef, chopped onion, Worcestershire sauce, garlic powder, salt, and pepper until just mixed. Avoid overmixing, as this can make the burgers tough. Form the mixture into small, bite-sized meatballs, about 1 inch in diameter.1 pound ground beef, 1/4 cup finely chopped onion, 2 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
- Unroll the crescent roll dough and separate it into triangles. Flatten each triangle slightly with your fingers. Place one cheeseburger meatball in the center of each dough triangle.1 (8 ounce) can refrigerated crescent roll dough
- Carefully bring the edges of the crescent roll dough up and around the meatball, pinching and sealing the seams tightly to fully enclose the filling, creating a bomb shape. Ensure there are no gaps where the filling could leak out during baking.
- Place the wrapped cheeseburger bombs onto the prepared baking sheet, seam-side down. Bake for 15-20 minutes, or until the crescent roll dough is golden brown and puffed up.
- While the bombs are baking, whisk together the melted butter, grated Parmesan cheese, and dried parsley in a small bowl.2 tablespoons melted butter, 1/2 cup grated Parmesan cheese, 1 teaspoon dried parsley
- Once the cheeseburger bombs are out of the oven, immediately brush them generously with the garlic Parmesan butter mixture. Let them cool slightly for a few minutes before serving hot.