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When I want a quick bite that disappears fast, these pepperoni pizza bombs are my trusty choice. They’re stuffed with all the cheesy, saucy goodness of pizza but tucked into a flaky biscuit shell. They make game night, after school, or just a chill evening way more fun—folks grab 'em the second they hit the plate.
The first time I pulled these together using just the scraps I had on hand, my crew instantly wanted a weekly batch. You can’t beat 'em fresh from the oven, still gooey, with a bowl of marinara close by for dipping.
Tasty Ingredients
- Mini pepperoni slices: Little rounds bring classic pizza taste. Look for lower fat options to avoid excess grease
- Shredded mozzarella cheese: You want stretchy, melting cheese—whole milk if you can grab it
- Refrigerated biscuit dough: Makes everything simple. Go for a kind with minimal extras for the best bite
- Italian seasoning: This is your shortcut to pizza shop flavor, especially with basil and oregano in the mix
- Garlic powder: Brings a gentle, punchy garlic note. Fresh powder keeps it strong
- Melted butter: Brushed on for shine and that buttery, golden crunch—unsalted is easiest to taste as you go
Simple Steps
- Let’s get baking:
- Pop your oven on at 375 F or fire up the air fryer at 350 F. Lining your baking tray with parchment makes cleanup super easy
- Make the butter blend:
- Stir melted butter with Italian seasoning and garlic powder in a tiny bowl. Don’t worry about being exact—just mix and set it aside for the top
- Flatten the biscuits:
- Crack open the biscuit can and set each piece apart. Press each out with your hands so it’s big enough for your fillings
- Stuff it up:
- Drop some mozzarella right in the center of every dough circle. Add a few slices of mini pepperoni right in there too
- Close and roll:
- Bring the dough edges together and pinch well so cheese and pepperoni stay put. Then roll gently with your hands for a smooth ball
- Bake or fry ‘em:
- Lay the stuffed dough balls seam-down on your parchment. Brush those tops all over with the butter mixture. Bake about 12–15 minutes till deep golden, or air fry 8 minutes, checking for a nice color
- Eatin' time:
- Let them sit a few minutes to handle safely—they’ll still be melty. Dunk in warm marinara or ranch if you want to level up the snack vibes
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Don't Miss This
I get a kick out of using the extra rich dough and watching those mini pepperoni curl and crisp. My youngest always goes for whichever has the most cheese packed inside. Eating these turns any meal into a little party.
Storing Made Easy
Tuck leftover pizza bombs in an airtight dish in the fridge for three days. Reheat them fast in your toaster oven or air fryer—just takes a few minutes to get that soft, fresh feel back. I save extras on purpose for grab-and-go lunches all week.
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Easy Swaps
Swap in cooked sausage bits or sautéed mushrooms if you want to switch it up. For lighter dairy, pick part skim mozzarella or any plant based cheese you like. No Italian seasoning? Just shake in oregano, basil, and a dash of thyme for that same herby taste.
Serving Ideas
These pizza bombs totally stand alone but you can make 'em a meal with soup or salad. Going big? Set them out with small bowls of spicy marinara or ranch to dip into—everyone loves choosing their favorite. Try them for family movie night too and watch them disappear.
Kitchen Vibes
With every batch, you’re bringing that lively American pizza parlor feeling home—think bubbly cheese and chill hangouts. Southern cooks lean on biscuit dough for all sorts of speedy snacks, and pairing that with Italian American flavors just screams comfort every time.
Common Questions
- → Can I use homemade dough instead of canned biscuits?
Totally! Go for scratch-made dough if you like. Just roll it out so it’s about as thick as the store kind.
- → What other cheeses work besides mozzarella?
Try provolone, cheddar, or your go-to pizza cheese blend. Each one gives its own tasty flavor and melts just right.
- → Can these be prepared in advance?
Sure thing. Stuff and roll up the dough, keep 'em in the fridge, and bake 'em fresh when you're ready to eat.
- → Do I need to use mini pepperoni slices?
No worries if you don’t have minis. Chop up regular pepperoni or toss in little chunks of any cured meat to fit the dough.
- → What are the best dipping sauces?
Marinara and ranch are classics. Garlic aioli, herby yogurt, or even a spicy ketchup give awesome new twists.