Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat.

Heat a skillet over medium-high heat. Add ground beef, onion, salt, pepper, and smoked paprika. Cook until the beef is browned and the onions are translucent.

Drain excess fat if desired, reduce heat to low, and stir in the minced garlic. Cook for 30 seconds until fragrant.

Remove from heat and stir in the shredded cheddar, half of the grated Parmesan, and chopped parsley. Let cool slightly.

If using biscuit dough, separate into rounds. For pizza dough, roll into a rectangle and cut into 12 squares.

Place a spoonful of the beef and cheese mixture in the center of each dough piece. Pull the dough up around the filling and pinch to seal tightly, rolling gently to shape into a smooth ball.

Arrange the sealed bombs seam-side down on the baking sheet. Brush each with beaten egg and sprinkle with remaining Parmesan.

Bake for 18–22 minutes, until golden brown and the cheese inside is bubbling.

Let the bombs rest for 3–4 minutes before serving.