Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease with cooking spray or oil.

In a skillet over medium heat, brown ground beef with a finely chopped small onion and minced garlic for about 5-7 minutes. Season with salt and pepper, drain excess fat, and let cool slightly.

On a floured surface, roll out the refrigerated pizza dough into a rectangle about ¼ inch thick. Cut into 16 equal squares.

Place a spoonful of the beef mixture and a square of cheddar cheese in the center of each dough square. Fold the corners over the filling and pinch to seal tightly.

Boil water and add baking soda. Drop each filled dough bomb into the simmering water for about 30 seconds, then transfer back to parchment-paper-lined baking sheet, seam-side down.

Brush the tops of the bombs with beaten egg and sprinkle sesame seeds if desired.

Bake for 15-20 minutes, or until golden brown and puffed up.

Let cool for a couple of minutes and serve warm with dipping sauces.