Ingredients
Scale
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits, Grands Flaky Layers work best)
- 8 mozzarella string cheese sticks, cut into thirds (or 24 small cubes of mozzarella)
- 32-48 mini pepperoni slices (4-6 per bomb)
- ½ cup pizza sauce or marinara (for dipping)
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Prepare the Biscuits: Open the can of biscuit dough and separate into 8 individual biscuits. Working with one biscuit at a time, gently flatten it with your hands or a rolling pin into a 4-5 inch circle. The dough should be thin enough to wrap but not so thin it tears.
- Add the Filling: Place 3 pieces of mozzarella cheese in the center of each flattened biscuit. Top with 4-6 mini pepperoni slices. You can also add a small spoonful of pizza sauce inside if you like (about ½ teaspoon), but this is optional as too much sauce can make them soggy.
- Seal the Bombs: Carefully bring all edges of the biscuit dough up and over the filling, pinching and pleating as you go to completely seal the filling inside. Make sure there are no gaps or holes where cheese could leak out. Pinch the seams firmly and roll gently between your palms to create a smooth ball. Place seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
- Make Garlic Butter: In a small bowl, mix together the melted butter, minced garlic (or garlic powder), and Italian seasoning until well combined.
- Brush and Season: Generously brush the top and sides of each pizza bomb with the garlic butter mixture. Make sure they’re well coated – this creates that beautiful golden crust. Sprinkle the tops with grated Parmesan cheese.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the bombs are golden brown and puffed up. The biscuits should be cooked through and the cheese inside should be melted and gooey.
- Serve: Remove from the oven and let cool for 2-3 minutes (the filling will be very hot!). Garnish with fresh chopped parsley or basil if desired. Serve warm with pizza sauce or marinara on the side for dipping.
Notes
- Sealing is Key: Make sure to pinch the seams very well to prevent cheese from leaking during baking. If you have trouble sealing them, slightly wet your fingertips to help the dough stick together.
- Don’t Overfill: It’s tempting to add lots of filling, but too much will make them hard to seal and may cause them to burst open while baking.
- Customize Your Fillings: Feel free to swap pepperoni for cooked sausage, ham, bacon, or go vegetarian with mushrooms, bell peppers, and olives.
- Make It Spicy: Add a sprinkle of red pepper flakes to the garlic butter or tuck in a slice of jalapeño with the filling.
- Check for Doneness: The bombs should be golden brown on top and the bottoms should be lightly browned. If the tops are browning too quickly, tent loosely with foil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 pizza bombs
- Calories: 385
- Sugar: 6g
- Sodium: 1,150mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg