Cheesy. Crispy. Melty. Irresistible Pizza Bombs (Print Version)
Buttery baked pizza bombs stuffed with mozzarella, pepperoni, and pizza sauce, crisp outside and molten inside.
# Ingredients:
For the pizza bombs
01 -
1 can (16.3 oz/462 g) refrigerated jumbo biscuit dough, 8 biscuits
02 -
1/2 cup (120 ml) thick pizza sauce, plus 3/4 cup (180 ml) warm sauce for dipping
03 -
6 oz (170 g) low-moisture mozzarella, cut into 16 small cubes
04 -
3/4 cup (85 g) mini pepperoni or chopped pepperoni
05 -
1 tablespoon all-purpose flour, only if needed for sticky hands
For the garlic butter topping
06 -
3 tablespoons (42 g) unsalted butter, melted
07 -
1/2 teaspoon garlic powder
08 -
1 teaspoon Italian seasoning
09 -
2 tablespoons grated Parmesan cheese
10 -
1 tablespoon chopped fresh parsley
11 -
Pinch of red pepper flakes, optional
# Instructions:
01 -
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
02 -
Separate the biscuits and split each one in half to make 16 pieces. Press each piece into a 3-inch circle, keeping the center slightly thicker than the edges.
03 -
Add about 1 teaspoon pizza sauce, 1 mozzarella cube, and a few pieces of pepperoni to the center of each dough round. Do not overfill.
04 -
Pull the edges up around the filling and pinch tightly to close. Roll gently into a ball and place seam-side down on the baking sheet.
05 -
Bake for 14-17 minutes, until puffed, golden brown, and firm on top. A little cheese leakage is fine.
06 -
Mix the melted butter with garlic powder, Italian seasoning, Parmesan, parsley, and red pepper flakes if using. Brush over the hot pizza bombs and serve with warm pizza sauce.
# Notes:
01 -
Serve warm for the best cheese pull.
02 -
Keep sauce thick and filling modest to prevent leaks.
03 -
Refrigerate leftovers within 2 hours.