Golden, Buttery, and Stuffed with Melty Cheese + Pepperoni Pizza Bombs (Print Version)
Golden biscuit pizza bombs filled with mozzarella, pepperoni, and sauce, then brushed with garlic butter and baked until puffed.
# Ingredients:
For the pizza bombs
01 -
1 can (16.3 oz / 462 g) refrigerated jumbo biscuits, 8 count
02 -
1/2 cup (120 ml) thick pizza sauce, plus more for dipping
03 -
2 cups (225 g) shredded low-moisture mozzarella cheese
04 -
1 cup (110 g) mini pepperoni slices
05 -
2 tablespoons grated Parmesan cheese, optional
For the garlic butter
06 -
3 tablespoons (42 g) unsalted butter, melted
07 -
1/2 teaspoon garlic powder
08 -
1 teaspoon Italian seasoning
09 -
1 tablespoon chopped fresh parsley, optional
10 -
Pinch of red pepper flakes, optional
# Instructions:
01 -
Heat 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- to 4-inch round, keeping the center slightly thicker than the edge.
03 -
Place about 1 teaspoon pizza sauce in the center of each round. Top with a small pinch of mozzarella and 2-3 mini pepperoni slices.
04 -
Pull the dough edges up over the filling and pinch tightly to close. Roll gently between your palms, then place seam-side down on the baking sheet.
05 -
Mix melted butter, garlic powder, and Italian seasoning. Brush over the tops and sprinkle with Parmesan if using.
06 -
Bake for 13-16 minutes, until puffed and golden brown. Rest for 3 minutes, then sprinkle with parsley and red pepper flakes if desired. Serve with warm pizza sauce.
# Notes:
01 -
Makes 16 pizza bombs.
02 -
Best served warm after a 3 minute rest.
03 -
Use thick pizza sauce to prevent leaking.