In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking up the meat with a spoon, until the beef is browned and the onion is soft (7-8 minutes).

Push the mixture to the side. Add the tomato paste and minced garlic to the cleared spot and cook for 30 seconds until fragrant. Stir everything together.

Remove from heat. Stir in Italian seasoning, salt, and pepper. Let the mixture cool for 10 minutes, then stir in the shredded cheddar cheese.

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

Separate the biscuit dough. On a lightly floured surface, stretch or roll each biscuit into a 5-6 inch (13-15 cm) circle.

Place a heaping tablespoon (about 2-3 tablespoons) of the cooled filling in the center of each dough circle.

Gather the edges over the filling, pinch, and twist tightly to seal. Place seam-side down on the prepared baking sheet.

In a small bowl, mix the melted butter, grated Parmesan, parsley, garlic powder, and pinch of salt.

Generously brush the garlic-Parmesan butter over the top and sides of each assembled bomb.

Bake for 15-18 minutes, or until puffed and deep golden brown.

Let cool on the pan for 5 minutes before serving. They will be very hot inside.