Cheesy Pepperoni Pizza Bombs
Serves: 8 bombs | Time: 20–25 minutes
Ingredients
1 can refrigerated biscuit dough (8 biscuits) or equivalent homemade pizza dough
1 cup shredded mozzarella
24–32 mini pepperoni slices (or regular, halved)
1 tbsp olive oil (or melted butter)
1 tsp garlic powder
1 tsp Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
1/4 cup grated Parmesan
1 cup warm marinara sauce, for dipping
Optional add-ins
8 thin jalapeño slices, 1 per bomb
Mix in some shredded provolone or cheddar with the mozzarella
Swap olive oil for garlic butter for extra richness
Instructions
Preheat: Heat oven to 375°F (190°C). Line a baking sheet with parchment.
Flatten: Separate biscuits; press each into a 3-inch circle.
Fill: In the center of each circle, add 3–4 pepperoni slices, 1 tbsp mozzarella, and another 2–3 pepperoni slices. Add a jalapeño slice if using.
Seal: Bring edges up and pinch tightly to seal into a ball. Place seam-side down on the sheet.
Season tops: Mix olive oil (or melted butter) with garlic powder, Italian seasoning, and Parmesan. Brush generously over each bomb.
Bake: 12–15 minutes, until puffed and deep golden.
Serve: Cool 3–5 minutes. Serve warm with marinara for dipping.
Tips
Extra cheesy pull: Tuck a 1/2-inch cube of low-moisture mozzarella in the center of each.
Air fryer: 350°F (175°C) for 7–9 minutes, flipping once.
Make ahead: Assemble, cover, and refrigerate up to 24 hours; bake just before serving. You can also freeze unbaked bombs—bake from frozen at 350°F for 18–22 minutes.
Here are pro tips to level up your Cheesy Pepperoni Pizza Bombs:
Dough and shaping
Use flaky/buttery biscuits or brioche pizza dough for a softer, richer bite.
Roll biscuits to 3.5–4 inches for more filling and easier sealing; keep edges a touch thicker to prevent leaks.
Lightly dust hands with flour and pinch-twist the seam, then place seam-side down so they don’t open.
Cheese and filling
Add a 1/2–1 inch cube of low‑moisture mozzarella in the center for maximum cheese pull.
Pat pepperoni dry with a paper towel to reduce grease and sogginess.
Layer order: pepperoni → cheese cube → pepperoni shields helps keep cheese inside.
Mix cheeses: 70% mozzarella + 30% provolone or cheddar for flavor and melt.
Sauce flavor boosts
Toss the cheese with 1–2 tbsp finely grated Parmesan and a pinch of garlic powder.
Add a dab (1/2 tsp) of thick pizza sauce inside only if dough is well-sealed; otherwise keep sauce for dipping to avoid blowouts.
Seasoning and finish
Replace olive oil with garlic butter (melted butter + minced garlic + parsley).
Sprinkle a little everything seasoning or crushed red pepper on top for heat.
Finish with fresh chopped basil or parsley and a dusting of Parmesan right after baking.
Texture and bake
Bake on a parchment‑lined, preheated sheet or a pizza stone for crisp bottoms.
Brush with butter again in the last 2 minutes to deepen color and sheen.
For extra crunch, sprinkle a few grains of coarse cornmeal under each bomb.
Dips and serving
Offer multiple dips: warm marinara, spicy arrabbiata, garlic‑Parmesan cream, or pesto ranch.
Serve hot but rested 3–5 minutes so cheese sets slightly and doesn’t gush out.
Make‑ahead and storage
Chill assembled bombs 20 minutes before baking to hold shape.
Freeze unbaked on a tray, then bag; bake from frozen at 350°F for 18–22 minutes.
Reheat leftovers in an air fryer at 350°F for 3–5 minutes to re‑crisp.
Optional variations
Stuff with a slice of jalapeño, cooked sausage crumbles, or mini meatball halves.
Brush with hot honey after baking for a sweet‑heat finish.
Here are 40 concise, battle‑tested secrets for perfect Cheesy Pepperoni Pizza Bombs:
Use low‑moisture mozzarella for maximum stretch without sogginess.
Add a 1/2–1 inch mozzarella cube in the core; surround with shreds.
Pat pepperoni dry with paper towels to remove excess oil.
Layer order inside: pepperoni → cheese cube → pepperoni; acts as a “cheese cage.”
Mix cheeses: 70% mozzarella + 30% provolone or sharp cheddar for flavor depth.
Season the cheese lightly with garlic powder and Parmesan before stuffing.
Roll dough to 3.5–4 inches; keep the rim slightly thicker to prevent leaks.
Chill dough 10 minutes before filling to make sealing easier.
Pinch, fold, and twist the seam; then tuck it under for a tight seal.
Freeze assembled bombs 10 minutes before baking to lock shape.
Preheat the baking sheet (or pizza stone) for extra‑crisp bottoms.
Sprinkle the sheet with a little cornmeal to prevent sticking and add crunch.
Brush tops with garlic butter (butter + minced garlic + parsley) for sheen.
Add Italian seasoning to the butter for aromatics that bloom in the oven.
Finish with a dusting of finely grated Parmesan just before baking.
Bake on the upper‑middle rack for even browning.
Rotate the tray halfway through for uniform color.
Aim for 375–400°F (190–205°C); hotter ovens brown better, watch closely.
Pull when deep golden and internal cheese hits 165°F/74°C if using meats.
Rest 3–5 minutes so cheese sets and doesn’t gush out on first bite.
For extra gloss, re‑brush with melted butter in the last 2 minutes.
Air‑fryer option: 350°F (175°C) for 7–9 minutes; flip once for even color.
Don’t overfill—about 1 tbsp cheese + 5–6 mini pepperoni is ideal per bomb.
Add a tiny vent: poke a pinhole on top if your bombs tend to burst.
If adding sauce inside, use a pea‑size dab of thick pizza sauce only.
Spice lovers: tuck in a thin jalapeño slice or a pinch of red pepper flakes.
Meatier: add 1 tsp cooked sausage crumbles per bomb, well drained.
Sweet‑heat finish: drizzle hot honey immediately after baking.
Ranch twist: mix 1/2 tsp dry ranch into the butter brush for tang.
Pesto vibe: whisk 1 tsp pesto into the butter for herby richness.
Use parchment, not foil—foil can steam the bottoms.
Work in batches; overcrowding traps steam and softens crust.
Keep fillings cold; warm cheese melts too fast and leaks.
Use high‑quality pepperoni (thick‑cut or cup‑and‑char) for superior flavor.
Serve with warmed marinara, arrabbiata, and garlic‑Parmesan dip trio.
Garnish with torn basil or parsley just before serving for freshness.
Reheat leftovers in an air fryer at 350°F for 3–5 minutes to re‑crisp.
Make‑ahead: assemble, freeze on a tray, bag, and bake from frozen 18–22 min at 350°F.
Gluten‑free swap: use GF biscuit dough or small GF pizza dough balls; bake slightly longer.
Party perfect: bake in a buttered muffin tin to keep shape and catch cheesy drips.
Here are 40 popular questions and concise, helpful answers about Cheesy Pepperoni Pizza Bombs:
What are pizza bombs?
Bite‑size stuffed dough balls filled with cheese and pepperoni, baked until golden and served with dipping sauce.
Best dough to use?
Refrigerated biscuit dough for speed; pizza or brioche dough for a chewier bakery bite.
Can I use crescent dough?
Yes. Pinch seams well; they bake a bit softer and flakier.
How big should each dough circle be?
About 3 to 4 inches wide so it wraps without tearing.
How much filling per bomb?
Roughly 1 tablespoon shredded cheese + 4–6 mini pepperoni or 2 regular halves.
How do I prevent leaks?
Keep filling centered, leave a clean 1/2-inch border, pinch/twist the seam, and bake seam‑side down.
Why did mine burst?
Overfilled, warm/soft dough, or trapped steam. Chill assembled bombs 10 minutes and add a tiny pinhole vent if needed.
What cheese melts best?
Low‑moisture mozzarella. Blend with provolone or cheddar for flavor.
Can I put sauce inside?
Yes, but use only a pea‑size dab of thick sauce. Better to serve sauce for dipping.
How do I keep bottoms crisp?
Preheat the sheet or bake on a stone; use parchment and a light sprinkle of cornmeal.
Oven temperature and time?
375–400°F (190–205°C), 12–15 minutes, until deep golden.
Air‑fryer directions?
350°F (175°C) for 7–9 minutes; flip once.
Can I make them in a muffin tin?
Yes—helps hold shape and catches cheesy drips. Lightly butter the cups.
Do they freeze well unbaked?
Yes. Freeze on a tray, bag, bake from frozen at 350°F for 18–22 minutes.
Can I freeze after baking?
Yes. Reheat at 350°F for 10–12 minutes or air‑fry 3–5 minutes.
How long do leftovers keep?
3–4 days refrigerated in an airtight container.
Best way to reheat?
Air fryer 350°F for 3–5 minutes or oven 350°F for 8–10 minutes.
Are they good for meal prep?
Yes. Assemble in advance and refrigerate up to 24 hours, then bake.
How do I add spice?
Insert a thin jalapeño slice, add crushed red pepper, or finish with hot honey.
Can I make them vegetarian?
Omit pepperoni; add sautéed mushrooms, peppers, olives, or spinach.
Gluten‑free option?
Use gluten‑free biscuit or pizza dough; bake slightly longer.
Dairy‑free version?
Use dairy‑free mozzarella shreds and skip Parmesan; brush with oil, not butter.
Can kids help?
Yes—flatten dough, place fillings, and brush the tops. Adults should seal and handle the oven.
What’s the best topping wash?
Garlic butter (melted butter + garlic + parsley) or olive oil with Italian seasoning and Parmesan.
Can I use string cheese instead of shreds?
Yes. Cut into 1‑inch pieces for a great cheese pull.
Why are my bombs pale?
Oven not hot enough or no fat on top. Increase temp to 400°F for last 2–3 minutes and brush with butter/oil.
Why are they doughy inside?
Underbaked or very thick dough. Flatten thinner and extend bake time 2–3 minutes.
How to keep them uniform?
Weigh dough pieces or use refrigerated biscuits for consistent size and bake.
Best dipping sauces?
Marinara, arrabbiata, garlic‑Parmesan cream, pesto ranch, or spicy vodka sauce.
Can I add sausage?
Yes. Use fully cooked and well‑drained crumbles; about 1–2 teaspoons per bomb.
Do I need an egg wash?
Not required. Butter or oil gives better flavor and browning.
Can I make giant bombs?
Yes. Use double dough per bomb; bake 16–20 minutes and check the center temp.
How to serve for parties?
Keep warm on a 200°F (95°C) oven or in a covered chafing dish; serve with multiple dips.
Can I par‑bake and finish later?
Bake to just pale golden, cool, refrigerate, then finish 5–7 minutes before serving.
How to add more flavor inside?
Toss cheese with Parmesan and garlic powder; add a basil leaf or a pepperoni “cup‑and‑char” slice.
Do they need resting time?
Yes, let sit 3–5 minutes to set the cheese before serving.
Can I brush with hot honey?
Absolutely—brush right after baking for a sweet‑heat glaze.
Are they good in the air fryer from frozen?
Yes. 320–330°F (160–165°C) for 10–14 minutes, turning once; finish at 360°F for color.
Any make‑ahead holiday tip?
Assemble and freeze in disposable trays; bake straight from frozen while guests arrive.
What’s a quick garnish that pops?
Fresh chopped parsley or basil and a final dusting of Parmesan right after baking.