Ingredients:

  • 0.5 lb lean ground beef (90/10)
  • 0.5 tsp kosher salt
  • 0.25 tsp coarse black pepper
  • 4 oz low-moisture mozzarella cheese, cut into 8 cubes
  • 16.3 oz refrigerated flaky layers biscuits (8 count)
  • 0.25 cup grated parmesan cheese
  • 3 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tsp fresh parsley, finely chopped
  • 0.5 tsp garlic powder

Instructions:

  1. Sauté the ground beef in a skillet over medium heat with salt, pepper, and garlic powder. Cook 5 minutes until no pink remains and bits are slightly crispy.
  2. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  3. Flatten each refrigerated biscuit into a 4-inch circle. Place one mozzarella cube and approximately 1 tablespoon of cooked beef in the center of each.
  4. Bring the edges of the dough together and pinch firmly to seal, then roll in hands to form a smooth ball.
  5. In a small bowl, whisk together melted butter, minced garlic, garlic powder, and parsley to create an emulsion glaze.
  6. Arrange bombs on the baking sheet. Brush with half of the garlic butter glaze and sprinkle with half of the grated parmesan.
  7. Bake for 10 minutes until the tops are deeply golden and the cheese smells toasted.