These Pizza Bombs are a quick and easy snack packed with gooey mozzarella, pepperoni, and flavorful pizza sauce in every bite. Made with refrigerated biscuit dough and finished with garlic butter and Parmesan, they’re perfect for game day, after-school snacks, or an easy appetizer.
Holly’s Recipe Highlights: Pizza Bombs
- Flavor: These pizza bombs are buttery and cheesy with savory pepperoni, tangy pizza sauce, and a hint of garlic and Parmesan in every bite.
- Time-Saving Tip: Pre-shredded mozzarella, pre-chopped pepperoni, and store-bought garlic butter help make these pizza bombs come together in minutes.
- Serving Suggestions: I like to set out small bowls of toppings like pepperoni, cooked sausage, diced peppers, and extra cheese so everyone can customize their own pizza bombs before baking.
Total Time: 25 Minutes Servings: 4 (2 pizza bombs each) Cooking Method: Baked
Ingredient Notes
- Refrigerated Biscuits: Store-bought refrigerated biscuits are the shortcut base for these pizza bombs. Be sure to press or roll each biscuit very thin so the dough bakes through completely without becoming doughy in the center.
- Pizza Sauce: A thicker pizza sauce works best because it helps prevent the filling from leaking during baking. Marinara can be used, but choose a thick variety or simmer it for a few minutes to reduce excess moisture.
- Pepperoni: Chopped pepperoni is easier to tuck inside the dough and helps create a better seal around the filling. Mini pepperoni works great too, with no chopping necessary.
- Mozzarella Cheese: Shredded mozzarella melts beautifully and is easy to use. Small cubes of mozzarella can create an extra gooey, cheesy center too while helping reduce leaks during baking.
- Topping: Brush with garlic butter and sprinkle with Parmesan before serving. For extra pizzeria flavor, sprinkle with Italian seasoning, dried oregano, or red pepper flakes.
Favorite Pizza Variations
- Meat Lovers: Add finely chopped cooked sausage, bacon, or ham along with the pepperoni for a heartier filling.
- Veggie Pizza Bombs: Mix in finely chopped bell peppers, mushrooms, olives, or spinach. Pat watery vegetables dry first to prevent soggy dough.
- Cheese Pizza Bombs: Skip the pepperoni and add extra mozzarella or a little cheddar for a simple, cheesy version.
How to Make Pizza Bombs
- Press each biscuit into a thin, round shape.
- Top with pizza sauce, then mozzarella, and chopped pepperoni.
- Pinch the edges together to seal, place seam-side down on a baking sheet, and bake (full recipe below).
- Brush with garlic butter, sprinkle with parmesan, and serve warm with pizza sauce.
Tips for Perfect Pizza Bombs
- Seal Tightly: Pinch the dough firmly and place the bombs seam-side down on a baking sheet to help prevent the cheese and sauce from leaking out while baking.
- Do Not Overfill: Too much sauce or cheese makes the pizza bombs harder to seal and more likely to leak. So stick to the recommended amount for the best results.
- Bake on Parchment: Line your pan with parchment paper to prevent the pizza bombs from sticking. It also makes cleanup super easy, especially if some of the cheese leaks out while baking.
Storing Pizza Bombs
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, cool completely, place on a baking sheet until firm, then transfer to a freezer bag or airtight container. Freeze for up to 2 months.
- Reheat in the oven or air fryer at 325°F until warmed through.
- To make pizza bombs ahead, just assemble them a few hours before baking, cover, refrigerate, and bake when ready.
Easy Pizza Night Favorites
Did you enjoy this Pizza Bombs Recipe? Leave a comment and rating below.
Pizza Bombs
These pizza bombs are easy biscuit dough bites stuffed with pizza sauce, pepperoni, and mozzarella, then brushed with garlic butter and parmesan.
Equipment
Ingredients
- 1 (16.3 ounce) can refrigerated biscuits 8 count
- ⅓ cup pizza sauce plus more for serving
- ¼ cup chopped pepperoni
- ½ cup shredded mozzarella cheese
- 1½ tablespoons garlic butter melted
- 1 tablespoon grated parmesan cheese
Instructions
- Preheat oven to 350℉. Line a rimmed baking sheet with parchment paper.
- Roll out or press the biscuits until very thin.
- Add ½ tablespoon of pizza sauce to the center of each biscuit. Place 1 tablespoon of cheese and a few pieces of pepperoni on each.
- Pull the edges together to form a ball. Pinch to seal and place seam-side down on the prepared baking sheet.
- Bake for 15 to 18 minutes until golden.
- Brush pizza bombs with melted garlic butter and sprinkle with parmesan while still warm. Serve with additional pizza sauce.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Nutrition Information
Calories: 126kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 354mg | Potassium: 95mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Pizza Bombs Recipe
