Ingredients :

• Ground beef — Choose at least 15 % fat content. Beef that is too lean dries out during cooking and the filling becomes crumbly — beef with a bit of fat stays juicy even locked inside the dough.
• Biscuit dough (or puff pastry) — Canned refrigerator biscuit dough is ideal — it puffs up well and stays soft inside. If you can’t find it, a rectangular puff pastry cut into squares works very well, offering a crispier, less brioche-like texture.
• Cheddar — Grate it yourself if you can. Pre-packaged cheddar contains anti-caking starch that prevents it from melting properly — it creates a compact mass rather than that stretchy pull we’re looking for.
• Parmesan — Not for the filling, but for the crust. It mixes with the garlic butter and sits on the dough before baking. It browns quickly and gives that slightly crunchy film on top.