Cook 1 pound of ground beef in a skillet over medium heat for 5–7 minutes until browned and no pink remains. Drain excess grease and stir in finely chopped crispy bacon, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder. Cook for an additional 2 minutes, then mix in 1 cup of shredded cheese.

Let the mixture cool slightly before proceeding.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Open your refrigerated biscuit dough, separate each piece, and flatten it to form a 4-inch circle. Place a generous spoonful of the beef and bacon mixture in the center.

Fold the edges over the filling and pinch to seal tightly. Roll each bomb in your hands to create a smooth shape.

Place the sealed bombs on the prepared baking sheet, brush with beaten egg, and sprinkle with sesame seeds.

Bake for 12–15 minutes or until golden brown.

Let the bombs cool on the sheet for about 5 minutes before transferring to a serving platter.

Serve warm with your favorite dipping sauces.