Pepperoni Pizza Bombs
These Pepperoni Pizza Bombs are a fun and delicious twist on classic pizza. Loaded with gooey mozzarella cheese, mini pepperoni slices, and wrapped in soft, buttery biscuit dough, these bite-sized treats are perfect for parties, game day, or as a quick snack. The best part? They bake up golden brown and crispy on the outside while staying cheesy and flavorful inside. Dip them in marinara sauce for the ultimate pizza experience!
Ingredients:
- 1 can refrigerated biscuit dough (8 biscuits)
- 1 cup shredded mozzarella cheese
- 1/2 cup mini pepperoni slices
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- Marinara sauce, for dipping
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- Prepare the dough: Open the can of refrigerated biscuit dough. Flatten each biscuit into a small round disk using your fingers or a rolling pin.
- Add the filling: Place about 1 tablespoon of shredded mozzarella cheese and a few mini pepperoni slices in the center of each biscuit.
- Seal the dough: Fold the edges of the dough over the filling and pinch them together to form a ball, making sure the filling is sealed inside.
- Brush with butter mixture: Place the dough balls onto the prepared baking sheet. In a small bowl, mix the melted butter, garlic powder, and dried parsley. Brush this mixture generously over the tops of the dough balls.
- Bake: Bake in the preheated oven for 15-20 minutes or until the pizza bombs are golden brown and cooked through.
- Serve: Remove from the oven and let them cool slightly. Serve with marinara sauce for dipping, and enjoy your tasty pizza bombs!
Storage Tips:
- Refrigeration: Store any leftover pizza bombs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: To freeze, let the pizza bombs cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 1 month. Reheat from frozen in the oven at 350°F for 10-12 minutes, or until heated through.
Reheating Tips:
- Oven: Reheat leftover pizza bombs in a preheated oven at 350°F for about 10 minutes to keep them crispy.
- Microwave: If you’re in a hurry, you can microwave them for 20-30 seconds, but the texture may not be as crispy as when baked.
20 Frequently Asked Questions (FAQ):
- Can I use regular pepperoni slices instead of mini pepperoni?
- Yes, you can use regular-sized pepperoni slices; just cut them into smaller pieces to fit inside the biscuit dough.
- Can I use another type of cheese?
- Absolutely! Cheddar, provolone, or any meltable cheese would work great in this recipe.
- Can I add vegetables like peppers or onions?
- Yes, you can add diced peppers, onions, or mushrooms along with the pepperoni and cheese for extra flavor.
- Can I make these pizza bombs ahead of time?
- Yes, you can prepare the pizza bombs and refrigerate them unbaked for up to 1 day before baking. Just be sure to let them come to room temperature before baking.
- How can I make these pizza bombs spicy?
- Add crushed red pepper flakes or a few slices of jalapeño to the filling for a spicy kick.
- Can I use homemade pizza dough?
- Yes, you can substitute homemade pizza dough for the biscuit dough, but make sure to roll it out thin enough to form the bombs.
- Can I use a different dipping sauce besides marinara?
- Sure! Ranch dressing, garlic butter, or even a cheesy dipping sauce would complement the pizza bombs perfectly.
- Are these pizza bombs kid-friendly?
- Yes, they’re a great option for kids—fun to eat and easy to customize to their taste preferences.
- Can I use whole wheat or gluten-free biscuit dough?
- Yes, you can use whole wheat or gluten-free biscuit dough, though the texture may vary.
- Can I freeze these pizza bombs before baking?
- Yes! Prepare the pizza bombs, place them on a baking sheet, and freeze them for 1-2 hours before transferring them to a freezer-safe container.
- Can I make these pizza bombs without garlic powder?
- Yes, if you don’t have garlic powder, you can substitute with garlic salt or even skip it entirely for a simpler flavor.
- What should I do if the biscuit dough is hard to flatten?
- Let the dough sit at room temperature for a few minutes before trying to flatten it. It will be easier to work with.
- Can I make these pizza bombs vegetarian?
- Yes! Simply omit the pepperoni and use additional cheese or vegetables like spinach, olives, or mushrooms for a vegetarian version.
- How do I keep the cheese from oozing out while baking?
- Make sure to pinch the edges of the dough tightly so the filling stays sealed inside during baking.
- Can I use a pizza sauce instead of marinara for dipping?
- Absolutely! Pizza sauce works just as well for dipping.
- Can I make mini pizza bombs instead of regular-sized ones?
- Yes! You can use a smaller portion of filling and dough to create mini-sized pizza bombs.
- How do I prevent the bottoms from getting too brown?
- Make sure to use parchment paper or a baking mat to prevent the dough from sticking to the pan and browning too much.
- What if my pizza bombs aren’t golden brown after 20 minutes?
- If the pizza bombs aren’t golden enough, continue baking for a few more minutes, but keep an eye on them to avoid overbaking.
- Can I add some Italian seasoning to the butter mixture?
- Yes! A sprinkle of Italian seasoning in the butter mixture adds extra flavor that complements the pizza bombs perfectly.
- Can I use a non-stick baking sheet?
- Yes, a non-stick baking sheet will work fine, but using parchment paper ensures easy removal and prevents sticking.
20 Best Tips for Making Perfect Pepperoni Pizza Bombs:
- Use soft, room temperature biscuit dough. This makes it easier to flatten and shape the dough around the filling.
- Seal the dough well. Make sure the edges are tightly pinched so the cheese doesn’t leak out during baking.
- Brush the dough with butter evenly. This ensures every bomb has a golden, flavorful exterior.
- Don’t overload the filling. A little goes a long way; too much filling can make the bombs harder to seal.
- Preheat your oven. For even baking, always preheat your oven before placing the pizza bombs inside.
- Use parchment paper. It makes cleanup easier and ensures the pizza bombs don’t stick to the pan.
- Bake until golden brown. Keep an eye on them as they bake to ensure they reach a perfect golden color.
- Let them cool a bit before eating. The filling can be very hot right out of the oven, so give them a few minutes to cool down.
- Use a pizza cutter to slice them in half. This makes them easier to dip and enjoy.
- Serve with different dipping sauces. Try marinara, ranch, or garlic butter for variety.
- Try different meats. Swap pepperoni for sausage, bacon, or even deli meat like ham for a unique twist.
- Add a sprinkle of Parmesan. A little extra Parmesan on top before baking adds great flavor.
- Use a cooling rack after baking. If you want to keep the bottoms crispy, transfer the pizza bombs to a cooling rack once they’re done baking.
- Add veggies for extra flavor. Consider adding finely chopped bell peppers, onions, or olives to the filling.
- Bake in batches. If you have a lot of pizza bombs to bake, do them in batches to avoid overcrowding the pan.
- Experiment with spices. Add red pepper flakes, oregano, or Italian seasoning to the butter mixture for an extra punch.
- Freeze for later. Prepare pizza bombs in advance and freeze them for a quick snack or dinner option later.
- Use shredded cheese for better melting. Shredded mozzarella melts more evenly than sliced cheese.
- Check the filling for balance. Ensure each pizza bomb has a balanced amount of pepperoni and cheese for the best flavor.
- Don’t skip the butter brushing. The buttery garlic and parsley topping is key to the flavor and golden brown finish.
