Cook the bacon: Fry bacon until crisp, then chop it into small pieces. Set aside. Reserve a teaspoon of bacon fat if you want extra flavor for the beef mixture.

Sauté the aromatics: In a skillet over medium heat, cook the onion in a little bacon fat or oil until soft, 3–4 minutes. Add garlic and cook 30 seconds more. Let cool slightly.

Mix the filling: In a bowl, combine ground beef, cooked onion and garlic, ketchup, mustard, Worcestershire, salt, pepper, and smoked paprika. Mix gently until just combined. Stir in chopped bacon.

Portion the dough: Open biscuit or pizza dough. If using biscuits, split each into two if they’re large, or lightly roll to flatten into 3–4 inch rounds. You want 8 pieces total.

Assemble the bombs: Place a small spoonful of beef mixture in the center of each dough round, add a cube or pinch of cheese, and a few chopped pickles if using. Don’t overfill.

Seal tightly: Pull the dough up and around the filling, pinching seams to seal. Roll gently into a ball with the seam side down. Brush with beaten egg and sprinkle with sesame seeds.

Preheat the air fryer: Set to 375°F (190°C) for 3 minutes. Lightly spray the basket with nonstick spray.

Air fry in batches: Arrange bombs seam side down with space between them. Air fry at 375°F (190°C) for 8–11 minutes, until deep golden brown and the internal temperature of the beef reaches 160°F (71°C).

Rest and serve: Let them sit 2–3 minutes so the cheese settles. Serve with dipping sauces like burger sauce, ranch, or spicy ketchup.