A few weeks ago, I bumped into my old neighbor Ruth at the farmers market—the kind of woman who always had a roast in the oven and a tin of cookies by the door. We were chatting near the pickle stand, catching up on life, when she suddenly leaned in and said, “You ever tried baking ground turkey in biscuit dough with pickles and cheese?” I blinked. “Like…a cheeseburger pocket?” She nodded, eyes twinkling. “It’s ridiculous. But it works.”
Of course, I had to try it that same afternoon. I had ground turkey in the fridge, turkey bacon I needed to use up, and a tube of biscuit dough from a sale I couldn’t resist. The rest was already in the pantry.
When my daughter came home from soccer and caught the smell, she didn’t even take her shoes off, just hovered by the oven like a little food magnet. My son, who usually side-eyes anything that doesn’t involve ketchup, ate two without a word. And my husband? He just looked at me and said, “These are dangerous.”
Ruth wasn’t wrong. These Dill Pickle Cheeseburger Mozzarella Bombs are ridiculous in the best way. Warm, cheesy, tangy, and wrapped in soft golden dough, they taste like something you’d grab at a food truck downtown but take less than 30 minutes to make. You don’t even need a side. Just napkins and maybe a second batch.
Short Description
Dill Pickle Cheeseburger Mozzarella Bombs are a quick, flavor-packed twist on your favorite cheeseburger—wrapped in soft biscuit dough and baked to golden perfection. Perfect for busy weeknights or fun family snacks.
Key Ingredients
- 1 pound ground turkey
- 1 cup shredded mozzarella cheese
- 4 slices turkey bacon, cooked and crumbled
- 1/2 cup dill pickles, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package biscuit dough (usually 8 pieces per pack)
Tools Needed
- Mixing bowl
- Skillet (optional for pre-cooking bacon)
- Baking sheet
- Parchment paper or nonstick spray
- Oven
- Spoon for filling
- Knife or cutting board for dicing pickles
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.
Step 2: Mix the Filling
In a large bowl, combine ground turkey, mozzarella, crumbled bacon, diced pickles, garlic powder, onion powder, salt, and pepper. Mix until evenly combined. Use your hands or a spoon—it’s a thick mixture.
Step 3: Prepare the Dough
Open the biscuit dough and separate the pieces. Flatten each biscuit with your fingers or the bottom of a glass into a round disc, about 3 inches wide.
Step 4: Fill the Bombs
Spoon a heaping tablespoon of the turkey mixture into the center of each biscuit round.
Step 5: Seal the Edges
Fold the edges up around the filling and pinch tightly to seal. Roll gently in your hands to smooth the seams. Place seam-side down on the baking sheet.
Step 6: Bake Until Golden
Bake in the preheated oven for 15 to 20 minutes, until golden brown and cooked through. The tops should be lightly crisp and the bottoms should sound hollow when tapped.
Step 7: Cool Slightly and Serve
Let them rest for 5 minutes before serving. The cheese inside will be hot!
Why You’ll Love This Recipe
Flavor Explosion: The dill pickles and mozzarella give it that tangy-cheesy bite, while the bacon adds a salty, smoky crunch.
Quick and Easy: No complicated prep—just mix, stuff, and bake.
Versatile: Great for weeknight dinners, game day, lunchboxes, or potlucks.
Family Approved: Even picky eaters devour these. No leftovers, ever.
Budget-Friendly: Uses simple, everyday ingredients already in most kitchens.
Mistakes to Avoid & Solutions
Overfilling the dough
Solution: Use just 1 heaping tablespoon of filling per biscuit to avoid leaks while baking.
Undercooked centers
Solution: Make sure the oven is fully preheated. Check that the bottoms are firm and tops are golden before pulling them out.
Dry filling
Solution: Don’t overcook the turkey before mixing (if pre-cooking). Adding a small spoon of mayo or a splash of broth to the mix can help.
Seams opening during baking
Solution: Pinch the dough firmly and place seam-side down. A quick roll between your palms can help seal better.
Soggy bottoms
Solution: Bake on parchment or a preheated baking stone for crisper bottoms.
Serving and Pairing Suggestions
Serve as a main dish with a simple green salad or roasted veggies.
Make them part of a party platter with dipping sauces like spicy mayo, ketchup, or ranch.
Pair with a cold beer, sparkling water with lemon, or even a creamy milkshake for a fun twist.
Great for lunchboxes, just pack with a napkin or wax paper.
Storage and Reheating Tips
Storing Leftovers:
Place cooled bombs in an airtight container and refrigerate for up to 3 days.
Freezing:
Wrap each one in foil or plastic wrap, then store in a zip-top bag for up to 2 months.
Reheating:
Oven: 350°F for 10 minutes until heated through.
Microwave: 30–45 seconds, though the crust may be softer.
Air fryer: 350°F for 4–6 minutes to restore crispness.
FAQs
1. Can I use ground beef instead of turkey?
Yes, ground beef works great—just drain the fat after browning if pre-cooking it.
2. Can I make these ahead of time?
Absolutely. Assemble them a few hours in advance, refrigerate, and bake when ready.
3. What kind of biscuit dough should I use?
Regular-sized buttermilk biscuit dough (like the 8-count tubes) works best. Avoid flaky-layered styles—they split open more easily.
4. Are these good cold?
They’re best warm, but still tasty cold if packed for lunch. Consider wrapping them in foil to hold in heat.
5. What dipping sauces go well with this?
Try spicy ketchup, ranch, mustard-honey dip, or even a simple garlic aioli.
Tips & Tricks
Add a dash of mustard or ketchup to the filling for extra cheeseburger flavor.
Lightly brush the tops with melted butter before baking for extra golden color.
Sneak in finely chopped onions or a bit of relish if your family’s into that.
Make mini versions by cutting the biscuits in half before filling, perfect for parties or kids’ lunches.
Don’t skip the cooling step, it helps the cheese set and prevents burns.
Recipe Variations
1. Spicy Cheeseburger Bombs
Add 1 diced jalapeño to the filling.
Swap mozzarella for pepper jack.
Bake as usual. Serve with sriracha mayo.
2. BBQ Bacon Bombs
Replace dill pickles with 1/4 cup BBQ sauce.
Add 1/2 teaspoon smoked paprika.
Use cheddar instead of mozzarella.
3. Breakfast Bombs
Use scrambled eggs, chopped turkey bacon, and cheese.
Add a pinch of salt and pepper.
Bake the same way, great for mornings on-the-go.
4. Vegetarian Option
Use plant-based crumbles, chopped mushrooms, and pickles.
Mix with cheese and seasonings.
Still packed with flavor, minus the meat.
Final Thoughts
I texted Ruth a photo that evening, with one lonely bomb left on the tray. Her reply? “Told ya.” Recipes like this are why I love sharing food. They’re simple, real, and full of flavor, just like the people who pass them along.
I’ve already made these twice since that day at the market, and I’m not slowing down anytime soon. Give them a try, pass the idea along, and thank your version of Ruth when you do.
Quick Dill Pickle Cheeseburger Mozzarella Bombs
Ingredients
- 1 pound ground turkey
- 1 cup shredded mozzarella cheese
- 4 slices turkey bacon cooked and crumbled
- ½ cup dill pickles diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 package biscuit dough usually 8 pieces per pack
Instructions
- Preheat to 375°F (190°C). Line a baking sheet with parchment or grease lightly.
- Mix turkey, mozzarella, bacon, pickles, garlic powder, onion powder, salt, and pepper in a bowl until well combined.
- Separate biscuits and flatten each into a 3-inch round.
- Place a heaping tablespoon of filling in the center of each round.
- Fold dough over filling, pinch to seal, and roll into a ball. Place seam-side down on the sheet.
- Bake 15–20 minutes until golden and cooked through.
- Cool for 5 minutes before serving. Cheese will be hot.
