Big Mac Cheeseburger Bombs (Print Version)

Melted American cheese and juicy beef inside warm dinner rolls, finished golden brown for sharing.

# Ingredients:

→ Beef Mixture

01 - 1/3 cup dill pickles, finely chopped
02 - 1/3 cup white onion, minced
03 - 1/2 teaspoon ground black pepper
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon garlic salt
06 - 1/2 teaspoon onion powder
07 - 1 pound ground beef

→ Cheese Filling

08 - 1/2 pound block American cheese, like Kraft

→ Rolls and Garnish

09 - 1 beaten large egg
10 - 1 tablespoon sesame seeds
11 - 1 pack (24) frozen dinner rolls, thawed

# Instructions:

01 - Dunk these in your favorite dipping sauce or Big Mac-style sauce. Enjoy them hot.
02 - Pop in the oven for about 18 to 20 minutes. Look for a golden brown top and fully baked bottoms.
03 - Gently brush egg over the bomb tops and sides, then add some sesame seeds for crunch.
04 - Take each thawed roll, flatten it into a round. Set a seared meatball inside, pinch the dough around it, and put it seam down on your tray.
05 - Toss the filled meatballs in a skillet over medium-high heat, get them browned all over but don’t cook them through.
06 - Press each chunk of meat flat. Pop a cheese cube in the middle, cover with beef, and roll up tight so nothing leaks out.
07 - Slice the cheese into 24 cubes, about half an inch each. Split the beef mix into 24 balls too.
08 - Toss beef, onion powder, garlic salt, salt, pepper, onion, and pickles into a big bowl and stir until you don’t see anything unmixed.
09 - Get your oven warming up to 375°F (190°C) and line a baking sheet with parchment. Set it aside for later.
10 - Let the frozen dinner rolls thaw all the way, following whatever your package says.

# Notes:

01 - If you want the cheese easier to chop, stick it in the fridge for a while first.
02 - Mix the beef filling just enough—overdoing it makes it tough.

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