Cheesy Pepperoni Pizza Bombs

Flaky, golden biscuit dough filled with melty mozzarella, zesty pepperoni, and pizza sauce—brushed with garlic butter and baked to perfection.

🧄 Ingredients:

• 1 can refrigerated biscuit dough (8-count, like Pillsbury Grands)
• ½ cup pizza sauce (plus more for dipping)
• 1 cup shredded mozzarella cheese
• 24–32 slices pepperoni (3–4 per bomb)
• 2 tbsp unsalted butter, melted
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• 1 tbsp grated Parmesan (optional)
• Chopped parsley (for garnish, optional)

👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Flatten each biscuit into a 4-inch circle.
3. Add filling: Place 1 tsp of pizza sauce in the center, add 3–4 pepperoni slices, and top with 1–2 tbsp shredded mozzarella.
4. Fold and seal: Gather the edges and pinch tightly to seal, forming a ball. Place seam-side down on baking sheet.
5. Make garlic butter: Mix melted butter with garlic powder and Italian seasoning. Brush bombs generously.
6. Optional: Sprinkle with Parmesan cheese.
7. Bake for 15–18 minutes, or until golden brown.
8. Cool slightly, garnish with parsley, and serve with warm pizza sauce for dipping.

📋 Recipe Card

Cheesy Pepperoni Pizza Bombs

⏱️ Time & Yield

• Prep Time: 10 minutes
• Bake Time: 15–18 minutes
• Total Time: 25–30 minutes
• Servings: 8 pizza bombs

🔢 Nutrition (Per Bomb – Approximate)

• Calories: 210
• Fat: 13g
• Carbs: 17g
• Protein: 7g
• Sugar: 2g
• Sodium: 480mg

Notes & Tips

• Make it spicy: Add a slice of jalapeño or a pinch of red pepper flakes inside.
• Storage: Store leftovers in an airtight container in the fridge up to 3 days. Reheat in air fryer or oven for best texture.
• Freezer-friendly: Freeze unbaked bombs and bake from frozen at 350°F for 20–25 minutes.