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Pepperoni Pizza Bombs are a fun and easy way to capture all that pizza flavor in a perfect snackable package. Filled with gooey cheese and zesty pepperoni, wrapped in buttery biscuit dough, these are my go-to for last-minute gatherings or a quick dinner treat when the cravings hit.
When I made these for movie night, not a crumb was left. My friends still ask for them whenever they come over.
Ingredients
- Melted butter: gives these pizza bombs a rich golden crust I look for unsalted butter for more control over the seasoning
- Garlic powder: infuses every bite with savory depth reach for a fresh jar so the flavor is strong
- Italian seasoning: brings oregano and basil aromas for authentic pizza flavor check your blend for freshness by smelling it
- Refrigerated biscuit dough: is the secret shortcut for quick prep Pillsbury or store brand work equally well
- Shredded mozzarella cheese: for melty gooey centers always use whole milk mozzarella for the best stretch
- Mini pepperoni slices: fit neatly and give every bite a pop of meaty flavor look for low moisture options to avoid greasy fillings
Step-by-Step Instructions
- Preheat and Prepare:
- Set your oven temperature to a reliable 375 degrees Fahrenheit or preheat your air fryer to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to make cleaning up easy
- Mix the Topping:
- Combine melted butter garlic powder and Italian seasoning in a small bowl. Stir thoroughly so the herbs distribute evenly in the butter
- Prep the Biscuit Dough:
- Open the can of biscuits and separate each piece. Gently flatten each round with your fingers so there is enough space for the filling
- Add the Fillings:
- Add a generous pinch of mozzarella to the center of every dough round. Arrange three to four mini pepperonis on top so you get some in every bite
- Seal the Pizza Bombs:
- Pinch the dough edges all the way up and around so none of the filling escapes. Roll between your hands until you have a tidy ball with a smooth surface
- Bake or Air Fry:
- Place the pizza bombs seam side down on the parchment lined sheet. Brush generously with the seasoned butter mixture. Bake for twelve to fifteen minutes or air fry for about eight minutes until they are deeply golden
- Serve Hot:
- Cool for just a few minutes so the filling does not burn your mouth. These are best served warm with a side of marinara or ranch for dipping
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My favorite way to enjoy these is right out of the oven when the cheese is still stringy and stretchy inside. Watching my nephew try to sneak an extra one from the tray before dinner is always a highlight of family gatherings.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the oven or air fryer for five minutes to bring back the crispy edge and melty center. These also freeze well before baking if you want to prep a batch for later. Just add an extra minute or two to your bake time straight from the freezer.
Ingredient Substitutions
Swap mozzarella for another melting cheese like provolone or fontina for a twist. Turkey pepperoni is a leaner alternative and works nearly the same. For a vegetarian version use sautéed mushrooms or roasted bell peppers in place of pepperoni. You can also try the biscuit dough with whole wheat for a nutty flavor.
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Serving Suggestions
Serve these pizza bombs with a side of warm tomato sauce or a creamy ranch dip for dunking. Sprinkle fresh chopped basil on top once baked for a pop of color and herbal kick. For larger gatherings set up a dipping bar with pesto and garlic butter for even more fun.
Cultural or Historical Context
Pocket style snacks have deep roots in many cultures from Italian calzones to empanadas. These pizza bombs borrow from that tradition using the convenience of biscuit dough for a fast modern take. Kids love their hands on size and busy cooks love the minimal prep.
Recipe FAQs
- → How can I prevent the cheese from leaking out during baking?
Ensure the edges of the dough are pinched tightly to fully enclose the filling. Rolling the dough balls seam-side down on the baking sheet also helps keep cheese inside.
- → Can I use a different type of cheese?
Yes, while mozzarella melts beautifully, you can substitute with provolone or a pizza-blend cheese for extra flavor.
- → What dips pair well with these snacks?
Warm marinara is a classic choice, but ranch or garlic butter also complement the cheesy, savory filling nicely.
- → Can I make these ahead of time?
You can assemble them ahead and refrigerate until ready to bake. Bake just before serving for the freshest texture.
- → Are there alternatives to mini pepperoni?
Diced regular pepperoni or turkey pepperoni work well. You can also fill with cooked sausage or sautéed veggies for variety.
- → How do I reheat leftovers?
Reheat in a preheated oven or air fryer for a few minutes to restore the crisp texture and melty cheese filling.