Pepperoni Pizza Bombs
If you’ve ever had one of those nights where you open the fridge and stare into the void hoping for inspiration—well, that’s how I stumbled into Pepperoni Pizza Bombs for the first time. The kids were whining, the dog was barking… my kitchen was a circus. And out of that chaos (plus a half-can of pizza sauce that was about to turn), these glorious, cheesy doughy wonders were born. I’m not saying they’re magic, but I’ve yet to see someone frown after biting into one. Honestly, my husband calls them ‘pizza poppers,’ but I digress; I think he just likes saying popper.
Why I Keep Making These (and You Probably Will Too)
Let’s get real—I make these when I want something that tastes like actual effort… with none of the weekday stress. My family goes bonkers for them (especially when I let everyone fill their own; competition gets fierce!). Sometimes friends swing by (unexpected, never with enough warning) and this is my little secret trick for looking prepared. Oh, and if you’ve ever tried forming perfect pizza dough circles and just ended up with sad blobs—friend, this one’s for you; it’s supposed to look rustic. I mean, honestly who has the patience for a perfect pizza every time? Not me, not on a weeknight.
What You’ll Need (and What I Actually Use)
- 1 can refrigerated biscuit dough (the big flaky type—though I’ve absolutely torn up leftover pizza dough in a pinch; works fine but takes a bit longer to bake)
- 1 cup shredded mozzarella (sometimes cheddar sneaks in; don’t tell Nonna)
- 12-15 slices pepperoni (honestly, any cured meat lurking in your fridge can substitute; I once even used salami, but that was… interesting)
- 1/2 cup pizza sauce, plus extra for dipping (I’ve used marinara or honestly just ketchup with herbs when desperate—don’t judge)
- 2 tablespoons melted butter (optional, but seriously, why would you skip it?)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning (my grandma always swore by the red-lid stuff, but go wild)
- Pinch of salt (or not, if you’re feeling wild)
Alright, Here’s How I Throw These Together
- Preheat oven to 375°F (that’s about 190°C if you use the sensible system). Line a baking sheet with parchment—though once I forgot and it was a bit stickier but still edible, so don’t panic.
- Take your biscuit dough and gently pull each biscuit into a flat round, maybe palm-sized. If you rip one, just squish it back together. No stress.
- Plop a teaspoon of pizza sauce in the middle, then pile on a generous pinch of cheese and a couple of pepperoni slices. I sometimes sneak a third in there—who’s counting?
- Now fold up the edges and pinch them to seal all the goodness inside. Flip them seam-side down on your tray. They look kinda weird at this stage, don’t stress; they puff up magically later. Actually, I find they’re best when the seams are seriously pinched or they’ll sneak cheese everywhere (which, to be honest, isn’t the worst thing…)
- Mix the melted butter, garlic powder, Italian seasoning, and salt, then brush it over the tops. This is totally where I taste test the butter mixture, for quality control.
- Bake for about 13–16 minutes, until golden — don’t be shy, peek at them early; ovens have their own attitudes.
- Cool for a few mins (the cheese is molten; trust me — I have the tongue burns to prove it) and serve with extra sauce for dunking.
Some Notes I Wish Someone Told Me
- If you overfill, they’ll spurt open — which tastes amazing but isn’t ideal for photos (if that matters to you, which honestly, sometimes it doesn’t).
- The optional butter topping? Not optional in my house; the flavor isn’t the same without it. But if you skip it, that’s between you and your conscience.
- I once tried rolling them flatter, but they just turned into weird pizza crescents. Actually, I reckon thick is better here — more chewy middle.
What I’ve Tried (and What Actually Works)
- Jalapeño slices: Tasty and spicy, nice kick!
- Olive and feta filling: Oh wow, unexpectedly delicious, like Greek pizza bombs. Highly recommend if you want a change.
- Diced raw onion: Wouldn’t bother again; somehow just doesn’t fit, gets too crunchy, not in a good way.
- I saw online someone used homemade pizza dough and, if that’s your jam, go for it (I’ve done it, but honestly, lazy days call for biscuits.)
What You Might Need (But Not Always)
- Baking sheet: I swear by my old warped one, but if you only have a cast iron skillet, that’s fine too—just squish ‘em close together.
- Pastry brush for that butter topping: No brush? Just dab with your fingers or heck, use some folded kitchen paper (done it heaps of times and didn’t die).
How I (Try to) Store Them
Supposedly, you can keep these in an airtight container for a couple days. Mine never last that long—someone always nabs the last one when I’m not looking. If you do have leftovers, toss ‘em in the fridge and heat for 20 seconds in the microwave. Honestly, they’re not bad cold either.
How I Like to Serve ‘Em
With a bowl of extra-warm pizza sauce for dipping—double dipping is fully allowed at my table. Sometimes for a heartier snack, I’ll toss a simple salad on the side (iceberg and tomato, nothing crazy) because greens ease my pizza guilt. Friday movie night? Just a pile of bombs, couch, and paper towels—because these do get a bit messy.
What I’ve Learned the Hard Way (My Pro ‘Tips’)
- Don’t rush the sealing stage. I once skipped it and created what can only be described as a pizza eruption—delicious, but messy.
- Let them cool—at least a little. The lava cheese is real, folks; impatience will be punished.
- Actually, I find reheating in the oven keeps them crisp (microwave makes them a bit chewy, but if I’m honest, sometimes convenience wins).
Questions People Have Actually Asked Me
- Do I have to use biscuit dough?
Not at all! You can use pizza dough or even crescent rolls, though the latter gets a bit sweet (sort of like a pizza croissant, if you’re into that kind of thing). - Can I make these ahead?
Sure, but they’re best fresh. I’ve prepped them a few hours early and just popped them in the oven before guests arrive. Freezing before baking works okay, but you’ll probably want to add a few minutes in the oven. - Do you have a dip recipe you like?
I mostly just use jarred sauce (confession time), but when I feel fancy I loosely follow this homemade pizza sauce recipe from Inspired Taste—it’s honestly great! - Can I make it vegetarian?
Absolutely! Leave out the pepperoni, stuff ’em with extra veggies or even cubed cheese. Mushrooms are surprisingly tasty in these (just cook them first or you’ll get a soggy middle). - What if I don’t have Italian seasoning?
No biggie—just shake in a bit of oregano and basil, or whatever dried herbs you like. Sometimes I use a blend I got as a gift from an Italian friend (I have no clue what half of it is, but it always tastes good).
And if you’re feeling extra fancy, Pepperoni Pizza Bombs freeze pretty well (assuming you have the willpower not to eat them all)—just let them cool, freeze spaced out on a tray, then pop into a bag. Bake straight from frozen, though keep an eagle eye on your oven because sometimes they brown faster than you expect.
Anyway, hope your kitchen is a little less chaotic than mine when you try these. If you end up with too many, just pop around to your neighbours—they’ll love you for it. Or at least, they’ll stop borrowing your lawnmower.
Ingredients
- 1 can refrigerated biscuit dough (8 biscuits)
- 24 slices pepperoni
- 1 cup shredded mozzarella cheese
- 1/2 cup pizza sauce, plus more for dipping
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- 2 tablespoons grated Parmesan cheese
Instructions
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1Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2Flatten each biscuit dough piece into a 3-inch circle.
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3Place 1 teaspoon of pizza sauce, 3 slices of pepperoni, and 2 tablespoons of mozzarella cheese in the center of each dough circle.
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4Fold the dough over the filling and pinch edges tightly to seal. Place seam side down on the prepared baking sheet.
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5Brush each pizza bomb with melted butter and sprinkle with garlic powder, Italian herbs, and Parmesan cheese.
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6Bake for 18–20 minutes, or until golden brown. Serve warm with extra pizza sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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