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Easy Pepperoni Pizza Bombs

Golden biscuit dough stuffed with mozzarella, pepperoni, and pizza sauce, then brushed with garlic herb butter for an easy 30-minute dinner or appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings (16 bombs)
Course: Appetizer, Dinner
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tube (16.3 oz) refrigerated buttermilk biscuit dough like Pillsbury Grands
  • 1/2 cup pizza sauce plus more for dipping
  • 1/2 cup pepperoni slices mini pepperoni or regular slices cut into quarters
  • 4 oz mozzarella cheese cut into 16 small cubes (about 1/2-inch each)
  • 1/4 cup unsalted butter melted
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • Fresh parsley finely chopped, optional garnish

Equipment

  • Large baking sheet or cast iron skillet
  • pastry brush
  • Small bowl for garlic butter
  • Cooking spray

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a large baking sheet or cast iron skillet with cooking spray.
  2. Open biscuit tube and separate biscuits. Pull each biscuit apart horizontally into two layers to create 16 pieces total. Flatten each piece with your hands into a circle about 3-4 inches in diameter and 1/8-inch thick.
  3. In the center of each dough circle, place 1 teaspoon pizza sauce, 3-4 pieces of pepperoni, and 1 cube of mozzarella cheese.
  4. Bring the edges of the dough up and over the filling, gathering at the top. Pinch all seams together firmly, then gently roll between palms to seal and create a smooth sphere. Ensure no gaps or holes remain.
  5. Place sealed bombs seam-side down on prepared baking sheet, spacing about 1 inch apart.
  6. Bake 15 to 20 minutes until tops are deep golden brown and dough is cooked through.
  7. While bombs bake, whisk together melted butter, garlic powder, Italian seasoning, and grated Parmesan in a small bowl.
  8. Immediately after removing from oven, brush warm bombs generously with garlic butter glaze. Sprinkle with fresh parsley if using.
  9. Let cool 3 minutes before serving. Serve warm with marinara or ranch for dipping.

Notes

Storage: Best eaten fresh while cheese is melty. Store leftovers in airtight container for up to 3 days. Reheat in air fryer at 350°F for 3-4 minutes to restore crispy exterior. Can freeze baked bombs for up to 3 months. Reheat from frozen in oven at 350°F for 12 minutes or air fryer for 6 minutes. Make-Ahead: Assemble bombs, place on baking sheet, cover with plastic wrap, and refrigerate up to 4 hours before baking. Add 2-3 minutes to baking time. Variations: Replace pepperoni with cooked crumbled sausage, diced ham, or sautéed mushrooms. Use string cheese cut into segments instead of mozzarella cubes. Try provolone or cheddar instead of mozzarella. Air Fryer: Cook at 350°F for 10-12 minutes in single layer. Brush with garlic butter immediately after. Pizza Sauce: Use thick sauce to prevent leaks. If thin, simmer 5 minutes to reduce before using. Serving: Pairs with marinara sauce, ranch dressing, green salad, Caesar salad, roasted vegetables, or garlic bread. Pro Tip: Always place seam-side down—weight of bomb keeps seal closed during baking. Don't overfill or sealing becomes impossible. Work quickly with dough before it warms and becomes sticky. Use low-moisture mozzarella to prevent excess liquid.