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Easy Pepperoni Pizza Bombs Recipe Quick 30-Minute Dinner Idea for Busy Families.

Easy Pepperoni Pizza Bombs

Golden, buttery bites filled with melted mozzarella and pepperoni that taste just like pizza in handheld form
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pizza bombs
Course: Appetizer, Main Course, Snack
Cuisine: American, Italian
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can refrigerated biscuit dough 8 oz can, 8 count
  • 0.75 cup shredded mozzarella cheese about 1.5 tablespoons per bomb
  • 0.5 cup mini pepperoni slices
  • 2 tablespoons butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning

Equipment

  • Oven or air fryer
  • Baking sheet
  • Parchment paper
  • Small bowl
  • Pastry brush

Method
 

  1. Preheat your oven to 375°F or your air fryer to 350°F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine melted butter, garlic powder, and Italian seasoning. Mix well and set aside.
  3. Open the biscuit can and separate the dough. Gently flatten each biscuit with your fingers into a 3 to 4 inch round disc.
  4. Place about 1 tablespoon of mozzarella cheese and 3 to 4 mini pepperoni slices in the center of each dough round.
  5. 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.
  6. Place the sealed dough balls seam-side down on the baking sheet. Brush the tops generously with the seasoned butter mixture.
  7. 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

Work quickly with biscuit dough to prevent it from getting too warm. If dough becomes sticky, refrigerate for 5 minutes. For make-ahead: assemble and refrigerate unbaked for up to 4 hours, brush with butter just before baking. Air fryer users should cook in batches to avoid overcrowding. Serve with marinara sauce or ranch dressing for dipping. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in oven at 350°F for 5 to 7 minutes or in air fryer for 3 to 4 minutes for best results.