Pepperoni Pizza Bombs
Pepperoni Pizza Bombs wrap flaky biscuit dough around melty mozzarella, zesty pizza sauce, and mini pepperoni, then bake until golden and brush with garlic butter. They come together with a handful of simple ingredients and no dough rising at all, making them the perfect handheld snack for parties, game days, or busy weeknights.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Silicone pastry brush
- Wire cooling rack
- Air fryer (optional, for the air fryer method)
- Cutting board and sharp knife
- Small microwave-safe bowl
- Small saucepan for warming the marinara
- Measuring spoons and measuring cups
Ingredients
- 1 can refrigerated flaky layers biscuit dough 16.3 oz, 8 count
- 1/3 cup pizza sauce 80g
- 32 slices mini pepperoni 2 per bomb
- 1 block low-moisture mozzarella 4 oz or 113g, cut into 16 cubes
- 3 tablespoons unsalted butter 42g, melted
- 2 cloves garlic finely minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 2 tablespoons Parmigiano Reggiano freshly grated
- 1 tablespoon fresh parsley finely chopped, optional for garnish
- 1 cup marinara sauce 240g, warm, for dipping
- nonstick cooking spray for greasing the pan
Instructions
- Move an oven rack to the center position and preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper and lightly coat with nonstick cooking spray.
- Melt the butter in a small microwave-safe bowl in 15-second bursts until fully liquid. Stir in the minced garlic, Italian seasoning, and salt. Set aside.
- Cut the mozzarella block into 16 small cubes, roughly 1/2 inch each. Count out 32 mini pepperoni slices and measure 1/3 cup of pizza sauce into a small bowl.
- Open the can of biscuit dough and separate the 8 biscuits. Cut each biscuit in half horizontally to make 16 rounds, then press each half into a flat circle about 3 inches wide.
- Spoon 1 teaspoon of pizza sauce into the center of a dough circle, leaving a clean border. Top with 2 mini pepperoni slices and 1 cube of mozzarella. Do not overfill.
- Lift the edges of the dough up and over the filling. Pinch the seams tightly together so there are no gaps, then gently roll into a smooth ball. Place seam-side down on the prepared baking sheet, spacing 1 inch apart.
- Brush the tops of the bombs with about half of the garlic butter. Bake for 12 to 15 minutes, until the tops are deep golden brown and the dough feels set when pressed lightly. Rotate the pan halfway through baking.
- Remove the pan from the oven and immediately brush the bombs with the remaining garlic butter. Sprinkle with freshly grated Parmesan and chopped parsley. Let rest for 5 minutes.
- Warm 1 cup of marinara sauce in a small saucepan over medium-low heat for 3 to 4 minutes, stirring occasionally. Serve the pizza bombs with the warm marinara for dipping.
Notes
- Use flaky layers biscuits: They puff up tall and stay soft, giving the bombs their signature texture.
- Cut the cheese into cubes: Cubes melt into a gooey center, while shredded cheese tends to escape through the seams.
- Go easy on the sauce: One teaspoon is plenty; extra sauce makes the dough slippery and hard to seal.
- Pinch the seams well: A tight seal keeps the cheese inside instead of on your baking sheet.
- Bake seam-side down: This keeps the bombs closed and gives you a smooth, rounded top.
- Brush twice: One coat of garlic butter before baking and one after gives the best flavor and shine.
- Air fryer method: Cook at 350°F for 8 to 10 minutes in a single layer, shaking the basket gently halfway through.
- Make ahead: Assemble up to 24 hours ahead and refrigerate covered; add a few extra minutes to the bake time.
- Freezer storage: Freeze baked bombs on a tray until solid, then transfer to a freezer bag for up to 2 months.
- Reheating: Oven at 350°F for 8 to 10 minutes, air fryer at 320°F for 3 to 5 minutes, or microwave for 20 to 30 seconds.
Nutrition
Serving: 1Pizza BombCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 3.5gSodium: 380mg
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