Garlic Parmesan Cheeseburger Bombs

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  • 2 1/4 tsp (1 packet) active dry yeast

  • 1 tsp sugar

  • 3/4 cup warm water (around 43°C or 110°F)

  • 2 cups all-purpose flour

    Shredded cheddar cheese
    Dough for burger bombs

  • 1/2 tsp salt

  • 2 tbsp olive oil

OR For the Dough (Option 2 – Shortcut):

  • 1 can (about 340g) refrigerated biscuit dough or pizza dough

For the Garlic Parmesan Coating:

  • 4 tbsp unsalted butter, melted

    Pizza dough for burger bombs
    Party snacks

  • 3 cloves garlic, minced

  • 2 tbsp chopped fresh parsley (or 1 tbsp dried)

  • 1/2 cup grated parmesan cheese

  • Optional: red pepper flakes or Italian seasoning

Tools You’ll Need

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