Pizza Bombs (Print Version)

Cheesy Pizza Bombs made with biscuit dough, pepperoni, mozzarella, marinara, and garlic butter for an easy snack or quick dinner.

# Ingredients:

For the Pizza Bombs

01 - 1 can (16 oz / 454 g) refrigerated biscuit dough, 8 biscuits
02 - 1/2 cup (120 ml) thick marinara or pizza sauce, plus more for dipping
03 - 24 slices pepperoni, halved if large
04 - 8 oz (225 g) low-moisture mozzarella, cut into 8 cubes
05 - 1 tablespoon all-purpose flour, for hands if dough is sticky

For the Garlic Butter Topping

06 - 3 tablespoons (42 g) unsalted butter, melted
07 - 2 cloves garlic, finely minced
08 - 1 teaspoon Italian seasoning
09 - 1/4 teaspoon kosher salt
10 - 1/8 teaspoon black pepper
11 - 1/4 cup (25 g) grated Parmesan cheese

# Instructions:

01 - Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
02 - Separate the biscuits. Press each one into a 4-inch circle, keeping the center slightly thicker than the edges so it can hold the filling.
03 - Add about 1 teaspoon marinara to the center of each dough round. Top with 3 pepperoni pieces and 1 mozzarella cube.
04 - Pull the dough edges up and over the filling. Pinch tightly to close, then place seam-side down on the prepared baking sheet.
05 - Stir the melted butter, minced garlic, Italian seasoning, salt, pepper, and Parmesan in a small bowl.
06 - Brush the tops with the garlic butter mixture. Bake for 15-18 minutes, until puffed, deeply golden, and cooked through.
07 - Let the Pizza Bombs rest for 3 minutes so the filling settles. Serve warm with extra marinara for dipping.

# Notes:

01 - Serve warm for the best melted cheese texture.
02 - Use thick sauce and avoid overfilling to prevent leaks.
03 - Leftovers reheat best in an oven or air fryer.

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