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Whenever I want a lightning-fast dinner or snack that makes everyone happy, I throw together these pepperoni pizza bombs. You get everything you love about pizza—stretchy cheese, tangy sauce, all those toppings—tucked inside a flaky biscuit crust. We munch on them at parties, after school, or anytime the gang’s around, and they disappear before I know it.
I threw these together on a whim when my pantry was nearly bare. Now, it’s a Friday night staple because my crew can’t stop asking for more. Straight out of the oven with some hot marinara for dipping—they’re totally addictive.
Delicious Ingredients
- Mini pepperoni slices: Amp up pizza flavor. Look for the drier kind for less grease and a tidier bite
- Shredded mozzarella cheese: Melts to perfect, gooey strings. Whole milk versions melt best
- Italian seasoning: Brings out all those pizza shop vibes with basil and oregano. Pick a super fragrant one if you can
- Garlic powder: Packs in classic garlic taste. Fresh, fine powder won’t clump up
- Melted butter: Creates crispy, rich tops and buttery edges. If you choose unsalted, you control the salt
- Refrigerated biscuit dough: Makes things so easy—hard to mess up. Choose a simple kind for fluffiest texture
Easy Step Guide
- Let them cool a bit:
- Give the bombs a few minutes to rest after baking. That way, you can pick them up without burning yourself and the middle stays cheesy
- Bake or use air fryer:
- Place the bombs seam down on your lined tray. Brush the tops with the buttery seasoning you made. Pop into the oven for around 12–15 minutes until brown or air fry for about 8 minutes and check the look
- Seal the balls:
- Pinch all the dough edges together tightly to trap the filling. Gently roll the ball between your hands so it’s nice and round
- Add cheese and pepperoni:
- Put some mozzarella in the middle of each flattened piece. Drop in a few mini pepperoni and press them down a bit
- Flatten the dough:
- Open up the biscuit can, pull apart each piece, and use your fingers to spread them out wide enough for stuffing
- Mix up butter and spices:
- In a small bowl, stir together melted butter, garlic powder, and Italian herbs. Put aside for brushing later
- Fire up the oven or air fryer:
- Set oven to 375°F or air fryer to 350°F. Cover a baking sheet with parchment for less mess
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Good to Know
Big tip—I reach for the ultra-buttery dough and love when those tiny pepperoni get crispy at the edges. My littlest always grabs the pizza ball with the biggest cheese pull, making dinner a little goofy and a lot of fun.
Keeping Extras Fresh
Leftovers hang out just fine in the fridge for up to three days if you tuck them into a sealed container. To reheat, a couple minutes in the air fryer or toaster oven brings the gooey goodness right back—way better than the microwave. I stash a few for quick lunches all week.
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Switching Things Up
Feeling creative? Sub in cooked sausage crumbles or sautéed mushrooms for a fun change. Want less dairy? Try plant-based cheese or part skim mozzarella. No Italian seasoning? Just throw together oregano, basil, and a bit of thyme for a homemade mix.
Fun Ways to Serve
They taste awesome on their own but you can round them out with soup or a salad and call it dinner. For a crowd, stack them on a platter with bowls of dips—spicy marinara, cool ranch, whatever you love. We even serve these at movie night sometimes.
A Bit of Background
This dish totally captures that fun American pizza shop feel right in your own home—think gooey snacks and big games. Southern home cooks have been using biscuit dough for fast snacks forever, and this cozy mashup with those Italian-inspired flavors is pure comfort food.
Common Recipe Questions
- → Could I swap in my own dough instead of biscuits from a can?
Of course, if you’re into DIY and want more homemade vibes, your own dough is great. Just roll it out to the same thickness you’d use for biscuit dough.
- → What if I don’t have mozzarella? Any other options?
Packed cheddar, pizza cheese blends or provolone are tasty here too. Pick your favorite, just make sure it melts well.
- → Is it cool to prep these ahead of time?
You bet. Roll and fill your dough balls, then stash them in the fridge until you’re ready to bake. Hot from the oven is best, though.
- → Will regular pepperoni work or does it need to be mini slices?
Use whatever you’ve got. Cut regular ones in half or quarters, or chop them up—makes stuffing easier.
- → What dips go best with these?
Marinara and ranch are classics, but you could also dunk them in garlic mayo, spicy ketchup, or even herby yogurt sauce for a switch-up.