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Cheesy pepperoni pizza bombs are that craveable game-day treat you will want to make on repeat. This simple recipe transforms biscuit dough into golden bites of gooey mozzarella and pepperoni, sealed up with just the right amount of marinara sauce for dunking. They disappear faster than you can make them and are great for both adults and kids.
Once my family tried these pizza bombs at a birthday party they immediately started requesting them for every movie night
Ingredients
- Refrigerated biscuit dough: gives you a flaky soft shell with minimum effort Choose a well known brand for best texture
- Shredded mozzarella cheese: melts perfectly and creates that classic cheesy pull Blocks melt better than pre shredded if you have time to grate
- Pepperoni slices: add a savory spicy kick Try to pick ones with minimal oil for less greasy bombs
- Marinara or pizza sauce: brightens all the flavors and helps everything stick together Choose a thicker sauce so it does not make the dough soggy
- Butter: brushed on top for a rich finish Unsalted butter lets you control saltiness
- Garlic powder: for that must have pizza shop aroma Pick one with fresh scent not clumpy
- Italian seasoning: brings instant herby flavor Seek out a blend with oregano and basil up top
- Grated Parmesan cheese: for a toasty crust and salty bite Shred your own or find a real Parmesan for robust taste
- Fresh basil or parsley: makes for a pop of color and herbal freshness Only needed if you want a pretty finish
Step-by-Step Instructions
- Prepare the Oven:
- Set your oven to 375 degrees Fahrenheit Let it preheat fully to ensure even baking and a golden crust Line a baking sheet with parchment or grease it well
- Divide the Dough:
- Remove the biscuit dough from the can Separate the biscuits and slice each in half to get sixteen even pieces
- Form the Base Rounds:
- Gently flatten each biscuit half with your fingers until it is large enough to hold filling You want them about three inches wide
- Add the Filling:
- Spoon a small dab of marinara into the center of each dough round Layer on two to three pepperoni slices and a small pinch of mozzarella cheese Aim to keep all the fillings in the very middle so they do not leak
- Seal the Bombs:
- Bring the edges of the dough up around the fillings and pinch them closed Take your time sealing the seams so no cheese escapes during baking Arrange each finished ball seam side down on your tray
- Brush and Sprinkle:
- Mix melted butter with garlic powder and Italian seasoning Use a pastry brush to sweep the buttery mixture across the top of each bomb Shower with Parmesan cheese for a crispy bit of flavor on top
- Bake to Golden:
- Slide the tray into your hot oven Bake for twelve to fifteen minutes until the bombs are evenly browned on top and feel set at the base
- Cool and Serve:
- Let your pizza bombs rest for a few minutes so the cheese settles Scatter some basil or parsley for color Serve with a little bowl of extra sauce so everyone can dip
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My favorite ingredient in these is the buttery garlic brush on top I will happily admit my kids always volunteer to brush them because it makes the kitchen smell just like our favorite pizza place
Storage tips
You can refrigerate any leftover pizza bombs in an airtight container for up to three days Reheat in the oven or air fryer at three hundred degrees Fahrenheit until warmed through for best texture Avoid microwaving which makes the dough tough
Ingredient substitutions
Swap mozzarella with Monterey Jack or cheddar for a fun twist Try cooked sausage or even sautéed veggies in place of pepperoni If you do not have marinara a good pizza sauce or even tomato paste with Italian herbs works well
Serving suggestions
Serve these pizza bombs as a party appetizer with plenty of extra dipping sauce on the side They also work well alongside a crisp salad or as a lunchbox treat My family likes them with a big bowl of tomato basil soup on chilly days
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Cultural or historical context
Pizza bombs put a creative spin on classic American and Italian flavors Biscuit dough offers a shortcut popular in American kitchens while the combination of cheese pepperoni and tangy tomato is pure pizza nostalgia Wrapped up neatly these treats are inspired by calzones yet are smaller and quicker to prepare
Recipe FAQs
- → How do I keep the cheese from leaking out?
Make sure to pinch the dough edges together tightly and double-check for any thin spots before baking. Placing the bombs seam-side down helps keep the filling inside.
- → Can I use other types of cheese?
Absolutely! Try provolone, cheddar, or a blend of Italian cheeses for a different flavor and texture inside the dough.
- → What’s the best way to reheat leftovers?
Reheat in a 350°F oven or air fryer for 5–7 minutes to keep the crust crisp and the cheese melty, rather than using a microwave.
- → Are there vegetarian variations?
Simply leave out the pepperoni or swap it for sautéed mushrooms, peppers, or chopped olives to make them vegetarian-friendly.
- → Can I prepare these ahead of time?
You can assemble the bombs a few hours in advance and refrigerate. Bake them just before serving so they’re hot and fresh.