These Pepperoni Pizza Bombs saved me on a frantic Tuesday when my kids came home with three unexpected friends and everyone was starving. I had about 20 minutes before the chaos reached critical levels, and these little golden pockets of pizza heaven came together so fast, I actually had time to breathe. Now they’re on permanent rotation for game nights, after-school snacks, and those nights when I just want something comforting without the fuss.
Table of Contents
Ingredients for Pepperoni Pizza Bombs
I always keep refrigerated biscuit dough on hand because it’s such a versatile shortcut for quick meals. For these pizza bombs, I recommend using regular-sized biscuits rather than the jumbo ones, as they’re easier to seal and create the perfect bite-sized portion. The beauty of this recipe is that most ingredients are probably already in your kitchen.
- 1 can (8 oz) refrigerated biscuit dough (8 count)
- ¾ cup shredded mozzarella cheese (about 1½ tablespoons per bomb)
- ½ cup mini pepperoni slices
- 2 tablespoons melted butter (I recommend salted butter for extra flavor)
- 1 teaspoon garlic powder (always use fresh garlic powder, not garlic salt)
- 1 teaspoon Italian seasoning (in my experience, brands like McCormick or Simply Organic make a noticeable difference)
Step-by-Step Instructions
I recommend working quickly with the biscuit dough so it doesn’t become too warm and sticky. In my experience, keeping the dough slightly cool makes sealing much easier. If the dough becomes too sticky to work with, pop it in the refrigerator for 5 minutes.
Step 1: Preheat your oven to 375°F or your air fryer to 350°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup effortless.
Step 2: In a small bowl, combine the melted butter, garlic powder, and Italian seasoning. Mix well and set aside. This seasoned butter creates that golden, flavorful crust.
Step 3: Open the biscuit can and separate each piece of dough. Gently flatten each biscuit with your fingers into a 3 to 4 inch round disc. Don’t roll too thin or the filling might break through during baking.
Step 4: Place about 1 tablespoon of mozzarella cheese and 3 to 4 mini pepperoni slices in the center of each dough round. Avoid overfilling, as this is the most common mistake that leads to leaking.
Step 5: Carefully gather the edges of the dough and pinch them together firmly at the top, creating a sealed pouch. Roll the sealed dough gently between your palms to form a smooth ball. Place seam-side down on the prepared baking sheet.
Step 6: Brush the tops of each pizza bomb generously with the seasoned butter mixture. This creates that irresistible golden-brown finish.
Step 7: Bake for 12 to 15 minutes in the oven until golden brown and the bombs sound hollow when gently tapped. If using an air fryer, cook in batches to avoid overcrowding, about 8 minutes per batch. Let them cool for 2 to 3 minutes before serving.
Perfect Pairings for Pepperoni Pizza Bombs
These pizza bombs are incredibly versatile and pair beautifully with sides that balance their rich, cheesy flavor.
Simple Garden Salad: A fresh green salad with crisp lettuce, cherry tomatoes, and cucumber provides a light, refreshing contrast to the warm, buttery bombs. The acidity from a vinaigrette dressing cuts through the richness perfectly.
Hearty Cheddar Garlic Herb Potato Soup: This creamy, comforting soup makes an excellent pairing for a complete meal. The garlic and herb flavors complement the Italian seasoning in the pizza bombs, while the soup adds warmth and substance to turn this appetizer into a satisfying dinner.
Marinara Dipping Sauce: Serve warm marinara sauce on the side for an authentic pizza experience. The tangy tomato flavor enhances the pepperoni and cheese filling while adding moisture to each bite.
Garlic Parmesan Roasted Vegetables: Roasted broccoli or green beans tossed with garlic and parmesan add a nutritious element to the meal while complementing the Italian flavors already present in the pizza bombs.
Ranch Dip with Veggie Sticks: For a casual snack setting, pair the bombs with ranch dressing and fresh carrot and celery sticks. This combination works especially well for game day gatherings.
Creamy One Pot Broccoli Cheddar Orzo: This cheesy, satisfying side dish rounds out the meal beautifully. The creamy orzo complements the pizza bombs while adding vegetables and whole grains for a more balanced dinner.
Keeping Them Fresh
Store leftover pizza bombs in an airtight container in the refrigerator for up to 2 days. I recommend placing a paper towel in the container to absorb any excess moisture and keep the exterior from getting soggy.
For reheating, skip the microwave if possible. Instead, reheat them in a 350°F oven for 5 to 7 minutes or in the air fryer for 3 to 4 minutes to restore that crispy, golden exterior. The oven method works particularly well because it reheats the filling evenly while keeping the outside perfectly textured.
These pizza bombs are best enjoyed fresh and warm, but they also make excellent meal prep items. You can assemble them in advance and refrigerate unbaked for up to 4 hours before cooking. Brush with the seasoned butter just before baking for best results. Just add a minute or two to the baking time if cooking straight from the refrigerator.
FAQs
Can I use different fillings instead of pepperoni?
Absolutely! Try cooked sausage, diced ham, mushrooms, or even vegetables like bell peppers and olives. Just make sure any additions are pre-cooked and well-drained to prevent excess moisture from making the dough soggy.
Why do my pizza bombs leak during baking?
Leaking typically happens from overfilling or not sealing the edges properly. Use less filling than you think you need (about 1 tablespoon cheese and 3 to 4 pepperoni per bomb), pinch the seams very firmly, and always place the bombs seam-side down on the baking sheet.
Can I freeze pizza bombs?
Yes! Freeze them unbaked on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 3 to 5 extra minutes to the cooking time. They’ll taste just as fresh as the day you made them.
Easy Pepperoni Pizza Bombs
Ingredients
Equipment
Method
- Preheat your oven to 375°F or your air fryer to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, combine melted butter, garlic powder, and Italian seasoning. Mix well and set aside.
- Open the biscuit can and separate the dough. Gently flatten each biscuit with your fingers into a 3 to 4 inch round disc.
- Place about 1 tablespoon of mozzarella cheese and 3 to 4 mini pepperoni slices in the center of each dough round.
- Carefully gather the edges of the dough and pinch them together firmly at the top. Roll gently between your palms to form a smooth ball.
- Place the sealed dough balls seam-side down on the baking sheet. Brush the tops generously with the seasoned butter mixture.
- Bake for 12 to 15 minutes until golden brown and bombs sound hollow when gently tapped, or air fry in batches for about 8 minutes. Let cool for 2 to 3 minutes before serving.
Notes
