Cheeseburger Bombs
on Aug 29, 2025
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If you need a quick dinner or lunchbox win, these cheeseburger bombs are kid-approved, freezer-friendly, and so easy to make ahead! Made with buttery crescent dough and stuffed with your favorite burger fillings, they’re a fun and easy meal the whole family will love.
These cheeseburger bombs are such a fun twist on a classic burger, and they’re perfect for little hands! Instead of a big burger, everything gets tucked inside soft crescent roll dough with seasoned beef, gooey cheese, and any toppings your kids love. It’s the perfect handheld bite that’s perfect for a weeknight dinner or packing in lunchboxes for school.
What I love most is how kid-friendly they are. Since everything is sealed inside, there’s no messy toppings sliding out, and kids can dip them in ketchup, mustard, or whatever sauce they like best. They’re also freezer-friendly, and reheat well in the oven or air fryer, making them a great option to keep on hand for those busy weekdays!
Looking for more simple lunchbox ideas? You’ll love this easy chicken nuggets wrap, flaky crescent pizza rolls, and easy stuffed croffles as well! And if you need some ideas for lunchbox snacks, check out our favorite healthy school snacks for kids.
Table of Contents
What You’ll Need
Here is what you’ll need to make these cheeseburger bombs:
- Crescent Roll Dough: Store-bought crescent dough is buttery and soft when baked, and the perfect base for these cheeseburger bombs.
- Ground Beef: I like to use 80/20 or leaner.
- Onions: Finely chopped and cooked into the meat mixture.
- Ketchup: For that classic tomato flavor.
- Cheddar Cheese: For that classic cheeseburger flavor.
- Egg: Use for an egg wash to brush on the cheeseburger bombs. This gives them a shiny, golden finish.
- Seasonings: Paprika, garlic powder, black pepper, and salt to season the beef mixture.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Ground Beef: Swap with ground turkey or plant-based beef for a vegetarian option.
- Crescent Dough: Swap with store-bought pizza dough rolled thin and cut into small squares.
- Cheddar Cheese: Swap with pepper jack, mozzarella, or a vegan cheese alternative.
- Eggs: Swap the egg with 3 tablespoons of milk or 3 tablespoons of melted butter.
- Sesame Seeds: Optional for topping the cheeseburger bombs.
Step-by-step Instructions
STEP 1: Preheat the oven to 350°F and line a 9-by-13-inch baking sheet with parchment paper.
STEP 2: In a frying pan over medium heat, add the ground beef (Image 1). Once the beef begins to brown, add in the diced onion and seasonings (paprika, garlic powder, black pepper, and salt) (Image 2). Stir and cook, breaking up the beef often, until the beef is no longer pink and the onions are fully softened (Image 3). Drain excess fat.
STEP 3: Add in the ketchup and stir until combined (Image 4). Turn off the heat and stir in the cheese (Images 5 & 6). Set the meat mixture aside to cool slightly.
STEP 4: Prepare the crescent dough. Unroll the crescent dough on a floured surface and use your fingers to pinch the perforated lines together to form one large rectangle. Use a rolling pin to lightly roll out the dough to make sure that the perforated triangles are combined. Slice the rectangle into 6 squares (Images 7 & 8).
STEP 5: Place about 2 tablespoons of the beef mixture onto each dough square (Image 9). Top with a little extra cheddar cheese (Image 10) and fold the dough edges over the filling, pinching the edges well to seal it closed. Roll it out gently to shape into little bombs and place them pinched side down onto the prepared baking sheet (Image 11).
STEP 6: Lightly brush each bomb with a beaten egg for a golden finish and sprinkle with sesame seeds if desired (Image 12). Bake the bombs for 15 minutes, or until golden.
Storage Instructions
Store cooled cheeseburger bombs in an airtight container in the fridge for 3–4 days. Reheat in the oven or air fryer at 350°F (175 °C) for 5–7 minutes, or until warmed through and crispy. You can also freeze for up to 2 months in an airtight container.
Tips For Success
- Don’t overfill the bombs. This helps prevent leaking and makes sealing easier. I love using this 2 tablespoon-sized cookie scoop for even measuring.
- Make the cheeseburger bombs uniformly sized bombs so that they bake evenly.
- Let the meat cool slightly before assembling to avoid soggy dough.
- Line your baking sheet. Use parchment paper or a silicone mat to prevent sticking.
Recipe FAQs
Yes! You can use refrigerated biscuit dough, pizza dough, or even homemade bread dough. The texture will change a little, but all work well.
Make sure the edges of the dough are pinched together really well before baking. Make sure the dough fully covers the beef and cheese on all sides before placing it on the baking sheet.
Yes! Just cut the crescent dough smaller and add a teaspoon of filling. These make the perfect bite-sized snacks. Check for doneness sooner since they will cook through quicker.
Other Lunch Recipes You’ll Love
Cottage Cheese Pizza
Mini Chicken Tacos
Homemade Dino Nuggets
Sweet Corn Fritters
If you tried these Cheeseburger Bombs, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Cheeseburger Bombs
Ingredients
- 1 8 oz package crescent rolls
- ½ lb ground beef
- ¼ cup chopped onions
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ cup ketchup
- ½ cup cheddar cheese, plus more to sprinkle in bombs
- 1 egg, for egg wash, optional
- sesame seeds, for topping, optional
Instructions
- Preheat the oven to 350°F and line a 9-by-13-inch baking sheet with parchment paper.
- In a frying pan over medium heat, add the ground beef. Once the beef begins to brown, add in the diced onion and seasonings (paprika, garlic powder, black pepper, and salt). Stir and cook, breaking up the beef often, until the beef is no longer pink and the onions are fully softened. Drain excess fat.
- Add in the ketchup and stir until combined. Turn off the heat and stir in the cheese. Set the meat mixture aside to cool slightly.
- Prepare the crescent dough. Unroll the crescent dough on a floured surface and use your fingers to pinch the perforated lines together to form one large rectangle. Use a rolling pin to lightly roll out the dough to make sure that the perforated triangles are combined. Slice the rectangle into 6 squares.
- Place about 2 tablespoons of the beef mixture onto each dough square. Top with a little extra cheddar cheese and fold the dough edges over the filling, pinching the edges well to seal it closed. Roll it out gently to shape into little bombs and place them pinched side down onto the prepared baking sheet.
- Lightly brush each bomb with a beaten egg for a golden finish and sprinkle with sesame seeds if desired. Bake the bombs for 15 minutes, or until golden.
Notes
- Don’t overfill the bombs. This helps prevent leaking and makes sealing easier. I love using this 2 tablespoon-sized cookie scoop for even measuring.
- Make the cheeseburger bombs uniformly sized bombs so that they bake evenly.
- Let the meat cool slightly before assembling to avoid soggy dough.
- Line your baking sheet. Use parchment paper or a silicone mat to prevent sticking.
