Ingredients
Scale
- 1 tube (10.2 oz) refrigerated biscuit dough (8 count)
- 1 cup shredded mozzarella cheese
- 1/2 cup mini turkey pepperoni slices
- 1/4 cup prepared pizza sauce (plus extra for dipping)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Separate the biscuit dough into 8 individual biscuits.
- Step 2: Gently flatten or stretch each biscuit into a small circle. Place 1 tablespoon of shredded mozzarella cheese, a few mini turkey pepperoni slices, and 1/2 teaspoon of pizza sauce in the center of each circle.
- Step 3: Carefully fold the edges of the dough up and over the filling, pinching the seams very tightly to seal the bomb completely. Roll it gently between your palms to form a smooth ball, and place it seam-down on the prepared baking sheet.
- Step 4: Whisk together the melted butter, Italian seasoning, garlic powder, and salt in a small bowl. Generously brush the tops and sides of all the pizza bombs with the butter mixture.
- Step 5: Bake for 12 to 15 minutes, or until the dough is puffed up and deeply golden brown. Let them cool for 2-3 minutes before serving hot alongside the remaining pizza sauce for dipping.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them wrapped tightly for longer snacking.
- To restore the golden crust, reheat the bombs in an air fryer at 350°F (175°C) for 3-5 minutes, or use a toaster oven until warmed through.
- Elevate the flavor profile by serving these alongside a cool ranch dressing or a small bowl of spicy marinara instead of the standard pizza sauce.
- The key to a non-leaky bomb is pinching the dough seams incredibly tightly after filling—if the cheese escapes during baking, the crust will harden around the hole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American