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Whenever I need a fast, tasty snack or dinner that everyone loves, these pepperoni pizza bombs are my top pick. They take all the best pizza parts—melty cheese, tangy sauce, and classic toppings—and tuck them into a soft biscuit crust. Perfect for game nights, after school treats, or just a fun appetizer, these bites vanish quickly around here.
I first made these when my pantry was nearly bare and now my crew wants them every Friday. They’re tough to resist right from the oven with warm marinara for dipping.
Ingredients
- Garlic powder: Gives a punch of garlic taste. Pick fresh powder that’s not clumpy
- Mini pepperoni slices: Classic pizza flavor in bite-sized rounds. Look for less greasy ones for cleaner bites
- Melted butter: Makes the crust golden and rich while adding great taste. Unsalted lets you control the salt level
- Refrigerated biscuit dough: Simplifies things and guarantees success. Find a brand with few extras for the best texture
- Italian seasoning: Brings that traditional pizza flavor with oregano and basil. Go for a fragrant mix
- Shredded mozzarella cheese: Melts into gooey, stretchy goodness. Whole milk versions melt best
Step-By-Step How To
- Heat the oven:
- Preheat your oven to 375°F or your air fryer to 350°F. Line a baking tray with parchment to make cleaning quick
- Mix the butter topping:
- Stir together melted butter, garlic powder, and Italian seasoning in a small bowl. Keep it handy for brushing later
- Prep the dough:
- Pop open the biscuit can and pull the dough pieces apart carefully. Flatten each piece enough with your fingers to hold the fillings
- Fill the dough:
- Place some shredded mozzarella in the middle of each dough round. Add a few mini pepperoni slices on top
- Close the bombs:
- Pinch the dough edges tightly to trap the cheese and pepperoni inside. Roll gently between your hands to make a smooth ball
- Bake or air fry:
- Put the filled dough balls seam side down on your lined sheet. Brush the tops well with the seasoned butter. Bake for 12–15 minutes till golden or air fry about 8 minutes watching for a nice brown color
- Serve warm:
- Let them cool just a bit so they’re easier to handle but still melty inside. Serve with marinara or ranch for dipping fun
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Good To Know
I adore that buttery dough and the way mini pepperoni edges get a little crisp. My youngest always calls dibs on the pizza bomb with oozy cheese inside and it makes dinners way more fun.
How To Store
Keep leftover pizza bombs in an airtight container in the fridge for up to three days. Reheat in a toaster oven or air fryer for a few minutes to bring back that soft fresh-baked feel. I pack extras for easy lunches throughout the week.
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Switch It Up
Try cooked crumbled sausage or sautéed mushrooms for a twist. Use part-skim mozzarella or plant-based cheese for less dairy. If you don’t have Italian seasoning, mix oregano, basil, and a pinch of thyme to get a similar herby taste.
Ways To Serve
These taste great on their own but add a big salad or soup to make it a meal. For parties, lay them out on a platter with bowls of dips like spicy marinara and creamy ranch. They’re also awesome for movie night roasts.
Where It’s From
This dish channels the vibe of an American pizzeria—think melty snacks and football games. Using biscuit dough to speed things up is a common Southern US shortcut, mixing Italian-American flavors for pure comfort.
FAQs About the Recipe
- → Could I swap canned biscuits for homemade dough?
Definitely! Homemade dough gives a cozier feel and works well if you like making it yourself. Just roll it out to the same thickness.
- → What cheeses besides mozzarella would work?
Cheddar, provolone, or any pizza blend melts great and adds different tastes. Pick your favorite to switch things up.
- → Is it possible to prep these ahead of time?
Yes, shape the dough balls and stuff them, then pop them in the fridge till you're ready to bake. Freshly baked is best though.
- → Do I need to use mini pepperoni slices?
Not at all. Cutting regular pepperoni into small pieces or dicing it makes stuffing easier.
- → What dipping sauces are best?
Marinara and ranch are classics, but garlic aioli, spicy ketchup, or herb yogurt can mix things up nicely.