Cheesy Pepperoni Pizza Bombs
Cheesy Pepperoni Pizza Bombs are golden bites filled with gooey mozzarella and pepperoni, making them perfect for gatherings, kids' parties, or movie nights.
Ingredients
Main Ingredients
- 1 can (8 oz) refrigerated biscuit dough Soft and fluffy, these will form the perfect outer shell.
- 3/4 cup shredded mozzarella cheese Creamy and stretchy, this cheese is the star of the dish.
- 1/2 cup mini pepperoni slices Juicy and savory, providing classic pizza flavor.
Flavor Enhancers
- 2 tbsp melted butter Enhances overall texture and flavor.
- 1 tsp garlic powder Elevates the cheesy goodness.
- 1 tsp Italian seasoning Adds a fragrant note.
Optional Add-ins
- to taste black olives, chopped Earthy and briny contrast.
- to taste mushrooms Perfect for adding depth.
- to taste green peppers, diced Offers vibrant crunch.
- to taste crushed red pepper flakes For those who like heat.
- to taste marinara or pizza sauce A tangy dip that complements beautifully.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a small round disk.
- Place about 1 tablespoon of shredded mozzarella in the center of each dough circle. Top with a few mini pepperoni slices.
- Add any optional ingredients like olives, mushrooms, or green peppers if desired.
- Fold the edges of the dough over the filling and pinch to seal, forming a ball.
- Place each ball seam-side down on the prepared baking sheet.
Baking
- In a bowl, mix the melted butter, garlic powder, and Italian seasoning. Brush the mixture over the tops of the dough balls.
- Bake for 12-15 minutes, until golden brown and cooked through.
Serving
- Allow the pizza bombs to cool slightly before serving. Pair with marinara or pizza sauce.
Notes
Make ahead by assembling pizza bombs earlier in the day and refrigerating until ready to bake. Experiment with different fillings like cheddar, spinach, or zucchini for variety.