Cheeseburger Bombs
These cheeseburger bombs are stuffed with juicy beef and melty cheese, and wrapped in crescent dough for an easy, kid-friendly dinner or lunchbox idea.
Servings: 6 burger 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. *Tip, if you're having trouble pinching the seams together, combine the entire crescent dough into a ball and reroll it out into a rectangle that is about 10 by 12 inches.*
- 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.
Nutrition
Calories: 159kcal | Carbohydrates: 4g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 287mg | Potassium: 160mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
