Pepperoni Pizza Bombs
Golden biscuit dough filled with mozzarella, pepperoni, and pizza sauce, brushed in garlic butter. Ideal for parties or family dinners with a melty, flavorful bite.
Equipment
- 1 baking dish lined with parchment paper
- 1 Rolling Pin
- 1 small bowl
- 1 pastry brush
Ingredients
- 1 can 8 count buttermilk biscuits
- 1 cup pizza sauce plus extra for dipping
- 1 package 5 ounces mini pepperoni
- 8 ounces mozzarella cheese cubed
- ½ cup melted butter
- ¼ cup grated Parmesan cheese plus more for garnish
- 2 tablespoons minced garlic
- 1 teaspoon Italian seasoning
- Optional: chopped parsley or basil for garnish
Instructions
- Preheat oven to 375°F (190°C) and line a baking dish with parchment paper; lightly spray with cooking spray.
- Separate biscuits and flatten each into a 3-inch circle using a rolling pin.
- Spread about 1 teaspoon of pizza sauce on each biscuit circle, leaving a small border.
- Add 2 to 3 slices of mini pepperoni and place two cubes of mozzarella cheese in the center.
- Fold dough edges up over the filling and pinch tightly to seal completely; place seam-side down in the baking dish.
- In a small bowl, mix melted butter, Parmesan cheese, minced garlic, and Italian seasoning.
- Brush the garlic butter mixture generously over each dough ball.
- Bake for 15 to 18 minutes until golden brown and cooked through.
- Remove from oven and immediately brush with remaining garlic butter.
- Garnish with extra Parmesan and chopped herbs; serve warm with extra pizza sauce for dipping.
Notes
- Allow mozzarella to reach room temperature for smoother melting.
- Spray hands and rolling pin to prevent dough sticking.
- Avoid overfilling to prevent bursting during baking.
- Try adding cooked sausage, jalapeños, or substitute cheddar cheese.