Air Fryer Pizza Bombs

Why You’ll Love This Recipe

I appreciate how quickly and easily I can whip these up using refrigerated biscuit dough. The crispy exterior from the air fryer paired with the soft, cheesy center makes snack time feel extra special—and the garlic-butter brush adds irresistible flavor with minimal effort

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can (8-count) refrigerated biscuits

• 32 pieces of pepperoni (about 2 slices each)

• 8 oz mozzarella cheese, cut into 16 cubes

• ¼ cup melted butter

• ½ tsp garlic powder

• ½ tsp Italian seasoning

• Pizza sauce for dipping

Directions

1. I separate each biscuit in half, giving me 16 thin pieces of dough.

2. I place 2–3 pepperoni pieces and one cheese cube in the center of each biscuit.

3. I bring up the edges of the dough and pinch them to seal the pepperoni and cheese inside, rolling gently into a ball.

4. I whisk together melted butter, garlic powder, and Italian seasoning, then brush it over each bomb.

5. I arrange the bombs in a single layer in the air fryer basket, leaving space between them for airflow.

6. I air fry at 350 °F for 5–6 minutes, until the dough is golden and cooked through.

7. I warm the pizza sauce and serve it on the side for dipping.

Servings and Timing

• Makes: 16 pizza bombs

• Prep time: ~15 minutes

• Cook time: ~5–6 minutes

• Total time: ~20 minutes

Variations

• Mix up the fillings: I can use cooked sausage, ham, or veggies—just be mindful of filling size so they seal properly

• Use string cheese: Cubes of string cheese melt evenly and stretch deliciously.

• Change up the dough: Crescent roll dough also works well, and I’ve seen versions using Greek yogurt dough for a lighter twist .

• Add seasoning: I sprinkle extra Parmesan or parsley after cooking for more flavor.

• Make them mini: I use smaller biscuit pieces to make bite-sized bombs that are perfect for little hands.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them back in the air fryer at 325 °F for 3–4 minutes so they stay crispy. I avoid microwave reheating to prevent sogginess .

FAQs

Can I freeze them before cooking?

Yes—I assemble the bombs, freeze them solid on a tray, then transfer to a freezer bag. I air fry from frozen at 350 °F for 8–10 minutes until heated through nourishplate.com.

What else can I put inside them?

They’re versatile: cooked sausage, ham, sautéed mushrooms, or olives all work well. I just make sure to pre-cook veggies so they’re tender after the short air fry.

How do I prevent dough from leaking?

I press and seal the dough edges firmly, then roll it gently to smooth and cover any holes before cooking.

Can I make smaller or larger bombs?

Absolutely. I just adjust the dough amount and cook time slightly—smaller bombs may need less time, larger ones may need 1–2 minutes more.

What if the cheese doesn’t melt fully?

I use room-temperature mozzarella cubes. If the cheese is cold, I let the bombs sit a minute after cooking so residual heat finishes melting.

Conclusion

These Air Fryer Pizza Bombs are quick, fun, and satisfying. The crunchy, buttery crust gives way to ooey-gooey cheese and pepperoni in every bite, and the dipping sauce takes them over the top. Whether I’m feeding a crowd or treating myself, they’re a snack-time win with minimal effort.