Easy and Delicious Pizza Bombs (Print version)
Golden biscuit dough stuffed with pepperoni, marinara, and mozzarella, then brushed with garlic butter for a fun pizza snack.
# Ingredients:
For the pizza bombs
01 -
1 can (16.5 oz / 465 g) refrigerated biscuit dough, 8 biscuits
02 -
1/2 cup (120 ml) marinara sauce, plus more for dipping
03 -
32 small pepperoni slices
04 -
8 oz (225 g) low-moisture mozzarella, cut into 16 small cubes
For the garlic butter topping
05 -
3 tablespoons unsalted butter, melted, plus more for greasing if needed
06 -
2 cloves garlic, minced
07 -
1 tablespoon Italian seasoning
08 -
1/4 teaspoon fine salt
09 -
1/4 teaspoon black pepper
10 -
1/4 cup (25 g) grated Parmesan cheese
# Instructions:
01 -
Heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and lightly grease it.
02 -
Separate the biscuit dough and cut each biscuit in half to make 16 pieces. Press each piece into a 3-inch round, keeping the center slightly thicker.
03 -
Place about 1 teaspoon marinara sauce, 2 pepperoni slices, and 1 mozzarella cube in the center of each dough round.
04 -
Pull the edges of the dough over the filling and pinch firmly to close. Place each bomb seam-side down on the prepared baking sheet.
05 -
Mix the melted butter, garlic, Italian seasoning, salt, and pepper. Brush the mixture over the tops, then sprinkle with Parmesan cheese.
06 -
Bake for 15-20 minutes, until the pizza bombs are puffed, browned, and cooked through. Cool for 5 minutes before serving with warm marinara.
# Good to know:
01 -
Use only a small spoonful of sauce inside each bomb to prevent leaks.
02 -
Best served warm while the mozzarella is melted.
03 -
Leftovers keep refrigerated in an airtight container for up to 3 days.