Step 1: Thaw the Dough

1. Thaw 24 frozen dinner rolls according to package instructions (typically 2-3 hours at room temperature or overnight in the fridge).

   • Tip: Place rolls on a tray covered with plastic wrap to prevent drying out. Check they’re soft but not risen too much.

Step 2: Prep the Oven and Pan

1. Preheat the oven to 375°F (190°C).

2. Line a rimmed sheet pan (about 13×18-inch) with parchment paper for easy cleanup.

   • Tip: Use a half-sheet pan for even baking. Parchment prevents sticking and makes cleanup a breeze.

Step 3: Mix the Meat Filling

1. In a large bowl, combine 1 lb ground beef, ½ tsp onion powder, ½ tsp garlic salt, ½ tsp salt, ½ tsp black pepper, ⅓ cup minced white onion, and ⅓ cup chopped dill pickles.

2. Mix thoroughly by hand until well blended.

   • Tip: Mix gently to avoid compacting the beef, which keeps the filling tender. Ensure pickles and onions are finely chopped for even texture.

Step 4: Form the Cheese-Stuffed Meat Balls

1. Divide the meat mixture into 24 equal sections (about 1 tbsp each).

2. Slice ½ lb American cheese into 24 chunks (about ½-inch cubes).

3. Flatten each meat section into a small circle, place a cheese chunk in the center, and roll the meat around it to form a ball, sealing the cheese inside.

   • Tip: Pinch seams tightly to prevent cheese leakage. Keep balls uniform for even cooking.

Step 5: Brown the Meat Balls

1. Heat a large skillet over medium heat with a touch of oil (optional).

2. Briefly brown the cheese-stuffed meat balls on each side (about 1-2 minutes per side), maintaining their shape. Do not cook through.

3. Set aside to cool slightly.

   • Tip: Brown lightly to enhance flavor without fully cooking; they’ll finish in the oven. Use a non-stick skillet to prevent sticking.

Step 6: Wrap the Meat Balls in Dough

1. On a lightly floured surface, roll out one thawed dinner roll into a circle slightly larger than a meat ball (about 3-4 inches).

2. Place a browned meat ball in the center and wrap the dough around it, pinching the bottom to seal tightly.

3. Place seam-side down on the prepared sheet pan. Repeat for all 24 bombs.

   • Tip: Dust hands with flour to prevent sticking. Seal dough well to keep cheese inside during baking.

Step 7: Add Egg Wash and Garnish

1. Brush the tops and sides of each bomb with beaten egg for a shiny finish.

2. Sprinkle with sesame seeds for a classic burger bun look.

   • Tip: Use a pastry brush for even egg wash. Add extra sesame seeds for a bold, Big Mac-inspired appearance.

Step 8: Bake and Serve

1. Bake at 375°F for 18-20 minutes, until the tops are golden brown and the dough is cooked through.

2. Serve immediately with Big Mac special sauce (mix mayo, ketchup, relish, and a splash of vinegar) or patriotic dips like ketchup (red), ranch (white), and blue cheese (blue).

3. Garnish with cherry tomatoes and mozzarella balls for a 4th of July flair.

   • Tip: Check doneness by tapping a bomb; it should sound hollow. Serve hot for melty cheese.