In a large skillet, brown the ground beef over medium heat until fully cooked.

Drain excess fat, then season with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce.

Remove from heat and let cool completely.

Fold in the shredded cheese until thoroughly combined.

Take each portion of dough and press it into a 10 cm round.

Place 1–2 tablespoons of the cooled beef mixture in the center.

Carefully gather the edges and pinch to seal, encasing the filling completely.

Roll gently into a smooth ball.

Arrange the filled dough balls seam-side down on a parchment-lined baking sheet, spaced apart.

Combine the melted butter with garlic, and brush generously over each dough ball.

Sprinkle Parmesan cheese over the tops.

Preheat the oven to 190°C and bake for 15–18 minutes or until the dough is golden brown and fully cooked through.

Once out of the oven, brush the warm balls with any remaining garlic butter and garnish with chopped parsley if desired.