Cheesy Pepperoni Pizza Bombs

Why You’ll Love This Recipe

I love how quick and simple these pizza bombs are to make. Using refrigerated biscuit dough saves time, and the filling is super customizable. Each bite is soft on the outside, cheesy and savory on the inside, with a garlicky, herby butter coating that gives them that irresistible pizzeria flavor. They’re great for both kids and adults, and I can have them hot and ready in under 30 minutes.

Ingredients

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

1 can (8 oz) refrigerated biscuit dough
3/4 cup shredded mozzarella cheese
1/2 cup mini pepperoni slices (ensure halal if needed)
2 tablespoons melted butter
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Marinara or pizza sauce, for dipping

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I separate the biscuit dough and flatten each piece into a small circle using my hands or a rolling pin.

3. In the center of each dough circle, I place a small handful of shredded mozzarella and a few mini pepperoni slices.

4. I pull the edges of the dough up and over the filling and pinch them tightly to seal into a ball.

5. In a small bowl, I stir together the melted butter, garlic powder, and Italian seasoning. I brush this flavorful mixture generously over each dough ball.

6. I arrange the pizza bombs seam-side down on the prepared baking sheet.

7. I bake them for 12–15 minutes, or until they’re golden brown and puffed.

8. I serve them warm with marinara or pizza sauce on the side for dipping.

Servings and timing

This recipe makes 8 pizza bombs.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories per bomb: 220 kcal

Variations

I sometimes switch up the filling by adding cooked sausage, sautéed mushrooms, or chopped bell peppers. For a vegetarian version, I leave out the pepperoni and load them up with cheese and herbs. If I want a little heat, I toss in some crushed red pepper flakes or a slice of jalapeño. And when I’m feeling extra indulgent, I brush the tops with more butter and sprinkle on grated Parmesan before baking.

Storage/Reheating

I store leftover pizza bombs in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for about 5–7 minutes or microwave them for 30 seconds. They also freeze well—I just wrap them individually and reheat straight from frozen until hot and gooey inside.

FAQs

Can I make these ahead of time?

Yes, I assemble the pizza bombs a few hours ahead and keep them covered in the fridge. I bake them just before serving for the best texture.

Can I use crescent dough instead of biscuit dough?

Absolutely. Crescent dough works great—just make sure to pinch the seams well so the filling stays inside.

Are these halal?

They can be. I use halal-certified pepperoni or substitute with turkey pepperoni or veggies.

Can I add sauce inside the bombs?

I prefer keeping the sauce on the side for dipping, but I’ve added a small spoonful of pizza sauce inside when I want extra moisture. Just don’t overfill or they’ll burst.

What’s the best cheese to use?

Mozzarella is my go-to for that classic stretch, but I’ve also tried cheddar, provolone, and even a mix of cheeses for different flavor profiles.

Conclusion

Cheesy Pepperoni Pizza Bombs are one of those fun, fuss-free recipes that always get rave reviews. They’re warm, cheesy, and full of flavor, making them perfect for parties, family nights, or whenever I need a comforting bite of something delicious. Once I start making them, they quickly become a regular in my recipe rotation.