Description
Bite-sized pizza bombs stuffed with cheese and pepperoni, perfect for any occasion.
Ingredients
Scale
- Two 16.3-ounce cans refrigerated jumbo flaky biscuit dough (16 biscuits total)
- 1 cup mini beef pepperoni, or finely diced regular beef pepperoni
- 1½ cups shredded low-moisture, part-skim mozzarella cheese
- ½ cup marinara or pizza sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
- 4 tablespoons unsalted butter, melted
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried parsley
- All-purpose flour, for dusting
- Marinara sauce or ranch dressing, for serving
Instructions
- Prepare Filling: Start by dicing the regular beef pepperoni finely and combine it in a medium bowl with shredded mozzarella, marinara sauce, Italian seasoning, garlic powder, and the optional red pepper flakes. Mix it all together thoroughly.
- Prepare Oven and Workspace: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper, and lightly flour a clean work surface.
- Fill Biscuits: Flatten each biscuit into a 4-5 inch disc. Take about 1 generous tablespoon of the prepared filling and spoon it into the center of each disc.
- Seal and Shape: Carefully bring the dough edges over the filling, firmly pinching the seams together to seal completely. Roll each biscuit into a neat ball and place it seam-side down on the prepared baking sheet, leaving 1-2 inches between each bomb.
- Prepare Coating: In a small bowl, melt the unsalted butter. Stir in the grated Parmesan cheese and dried parsley until combined.
- Coat Bombs: Dip each assembled pizza bomb into the butter-Parmesan mixture, ensuring they are coated on all sides. Place them back on the baking sheet.
- Bake: Bake for about 18-22 minutes, until golden brown and puffed. Monitor closely as oven temperatures can vary.
- Cool and Serve: Transfer the baking sheet to a wire rack and let the pizza bombs cool for about 5-10 minutes. Serve warm with extra marinara sauce or ranch dressing for dipping.
- Store Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months.
Notes
For best results, ensure each bomb is sealed well to avoid leaking during baking. Feel free to customize the fillings to your liking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza bomb
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pizza, snack, appetizer, party food, easy recipe