Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb pizza dough or 1 (16.3 oz) can jumbo biscuit dough (8 count)
- 8 oz low-moisture mozzarella, cut into 12 cubes (3/4-inch)
- 36 mini pepperoni (or 24 regular slices, halved)
- 3/4 cup pizza sauce, plus extra for dipping
- 1 tbsp olive oil
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced; 1 tbsp chopped parsley
- 1 tbsp finely grated Parmesan; 1/2 tsp Italian seasoning; pinch red pepper flakes; kosher salt
- Flour for dusting (for pizza dough)
Do This
- 1. Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment and lightly oil it.
- 2. Stir butter, garlic, parsley, Italian seasoning, red pepper flakes, and a pinch of salt; set aside. Reserve Parmesan for finishing.
- 3. Portion dough: 12 pieces if using pizza dough; or flatten 8 biscuits into 3.5-inch rounds.
- 4. Fill each round with 1 tsp sauce, 3 mini pepperoni, and 1 mozzarella cube. Pinch edges to seal and place seam-side down.
- 5. Brush tops with olive oil. Bake 15–18 minutes until puffed and deep golden.
- 6. Immediately brush with garlic butter, sprinkle Parmesan and parsley. Rest 3–5 minutes.
- 7. Serve warm with extra pizza sauce for dipping.
Why You’ll Love This Recipe
- All the flavors of classic pepperoni pizza in a tidy, handheld bite.
- Flexible dough options: use store-bought pizza dough or refrigerated biscuits.
- Herby garlic butter finish makes them bakery-level delicious.
- Perfect for weeknights, game days, or kid-approved snacks.
Grocery List
- Produce: Garlic, flat-leaf parsley
- Dairy: Low-moisture mozzarella, unsalted butter, Parmesan
- Pantry: Pizza dough or jumbo biscuit dough, pizza sauce, olive oil, Italian seasoning, red pepper flakes, kosher salt
Full Ingredients
For the Pizza Bombs
- 1 lb (450 g) pizza dough or 1 (16.3 oz/462 g) can refrigerated jumbo biscuits (8 count)
- Flour for dusting (if using pizza dough)
- 8 oz (225 g) low-moisture mozzarella, cut into 12 cubes (about 3/4-inch)
- 36 mini pepperoni or 24 regular slices, halved
- 3/4 cup (180 ml) pizza sauce, plus more for serving
- 1 tbsp olive oil, for brushing
Herby Garlic Butter
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp finely chopped flat-leaf parsley
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp finely grated Parmesan cheese
- Pinch kosher salt
For Serving
- Warm pizza sauce for dipping (about 1 cup)
- Extra chopped parsley and grated Parmesan (optional garnish)
Step-by-Step Instructions
Step 1: Preheat and prep the pan
Heat the oven to 400°F (200°C) with a rack in the center. Line a rimmed baking sheet with parchment paper and lightly brush or spray it with oil. This prevents sticking and encourages even browning.
Step 2: Stir together the herby garlic butter
In a small bowl, combine the melted butter, minced garlic, parsley, Italian seasoning, red pepper flakes (if using), and a pinch of kosher salt. Keep warm or at room temperature. Reserve the Parmesan to sprinkle on after baking for the best aroma and texture.
Step 3: Portion and flatten the dough
If using pizza dough: Lightly flour your work surface. Divide dough into 12 equal pieces (about 38 g each) and flatten each into a 3 to 3.5-inch round. If using jumbo biscuits: You will make 8 bombs. Flatten each biscuit into a 3.5-inch round. Keep the dough rounds covered with a towel to prevent drying while you fill.
Step 4: Fill neatly with sauce, pepperoni, and mozzarella
Spoon 1 teaspoon pizza sauce into the center of each round. Add 3 mini pepperoni (or 2 halves of regular pepperoni) and top with one mozzarella cube. Bring the edges up and over the filling, pinch tightly to seal, then gently roll into a smooth ball. Place seam-side down on the prepared sheet.
Step 5: Rest briefly for puff and better sealing
Let the assembled bombs sit for 5 to 10 minutes on the tray. This quick rest helps the dough relax so it puffs nicely in the oven and reduces the chance of seams reopening.
Step 6: Bake until puffed and deep golden
Brush the tops lightly with the olive oil. Bake for 15 to 18 minutes, until the bombs are well risen and deep golden brown. If using biscuit dough, begin checking at 14 minutes. For extra color, you can broil for 30 to 60 seconds, watching closely.
Step 7: Brush with herby garlic butter and finish
Immediately brush the hot pizza bombs with the garlic butter, then sprinkle with the grated Parmesan and a little extra parsley. Let them rest 3 to 5 minutes so the cheese settles. Serve warm with extra pizza sauce for dipping.
Pro Tips
- Use low-moisture mozzarella to avoid excess moisture that can cause leaks.
- Stick to 1 teaspoon of sauce inside each bomb; extra sauce is best served on the side.
- Seal well: pinch, then twist the seam and place seam-side down so it stays closed while baking.
- For an ultra-crisp bottom, bake on a preheated baking steel or a heavy, oiled cast-iron skillet.
- Warm your dipping sauce so the bombs stay hot and melty at the table.
Variations
- Margherita: Inside add a tiny basil leaf and a thin sliver of tomato with the mozzarella. Finish with extra-virgin olive oil and flaky salt. Add fresh basil after baking.
- Supreme: Add a few finely diced bell pepper and onion bits and a slice of black olive with the pepperoni. Keep pieces tiny so the dough seals well.
- Buffalo Chicken: Swap pepperoni for 1 cup cooked shredded chicken tossed with 2 tbsp buffalo sauce. Dip in ranch or blue cheese dressing instead of pizza sauce.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 8 to 10 minutes, or in an air fryer at 325°F (165°C) for 5 to 6 minutes. Freeze unbaked bombs on a sheet until firm, then bag for up to 2 months. Bake from frozen at 375°F (190°C) for 22 to 26 minutes, brushing with garlic butter after baking. To freeze baked bombs, cool completely, wrap well, and freeze up to 2 months; reheat at 350°F (175°C) for 12 to 15 minutes from frozen.
Nutrition (per serving)
Approximate per bomb (pizza dough version): 210 calories; 19 g carbs; 12 g fat; 8 g protein; 430 mg sodium. Biscuit dough version adds about 20–40 calories per bomb. Values are estimates.
