Pepperoni Pizza Bombs
Make these Easy Pepperoni Pizza Bombs—golden, cheesy, and packed with pepperoni. Perfect for snacks, parties, or game night!
Ingredients
- 2 tablespoons melted butter – for golden rich flavor
- 1 teaspoon garlic powder – adds savory punch
- 1 teaspoon Italian seasoning – oregano and basil flavor
- 1 can 8 oz refrigerated biscuit dough – quick and easy base
- ¾ cup shredded mozzarella cheese – melts for gooey centers
- ½ cup mini pepperoni slices – perfectly sized for bites
- Optional Additions & Substitutions:
- Crushed red pepper flakes for spice
- Parmesan cheese for extra cheesy flavor
- Chopped olives or mushrooms for a veggie twist
- Crescent roll dough or pizza dough instead of biscuit dough
- Cheddar provolone, or blended cheeses
- Turkey pepperoni as a lighter option
Instructions
- Preheat and prepare: Oven to 375°F (190°C) or air fryer to 350°F (175°C). Line a baking sheet with parchment paper.
- Make seasoned butter: Mix melted butter, garlic powder, and Italian seasoning in a small bowl.
- Prepare biscuit dough: Separate dough pieces and flatten slightly.
- Fill dough: Add mozzarella and mini pepperoni to the center of each piece.
- Seal bombs: Pinch edges together and roll into balls.
- Bake or air fry: Place seam-side down, brush with seasoned butter. Bake 12-15 min or air fry 8 min until golden.
- Serve: Cool for a few minutes and serve hot with marinara or ranch dip.
Notes
- Use a mix of mozzarella and cheddar for extra cheesy centers.
- You can freeze unbaked bombs and bake them later.
- Add red pepper flakes if you like a little spice.
- For a veggie version, replace pepperoni with mushrooms, bell peppers, or olives.
- Serve with marinara, ranch, or garlic sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat before eating.