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Turn canned biscuit dough into bite-sized, cheesy pizza snacks that totally hit the spot. I threw these together one day when I wanted something easy that still packs a ton of flavor. No pizza crust stress, just fast, gooey goodness.
The first time I made these was for my kid’s birthday crowd since I didn’t feel like dialing for delivery. The kids devoured them and now, honestly, everybody wants them on game day too. Adults sneak seconds right along with the little ones.
Irresistible Ingredients
- Marinara sauce: A warm bowl of thick tomato sauce is awesome for dunking. Zap it just a little so it’s not cold
- Garlic powder and Italian seasoning: Toss these into your butter for classic pizza kick. Go with fresh Italian seasoning when you can
- Butter: This melts down to cover every bomb with garlicky, herby flavor. Think garlic toast, but better
- Mini pepperoni slices: Big pepperoni works too—just chop it up. Mini slices mean every bite tastes of pepperoni
- Mozzarella cheese: For that signature stringy, stretchy center. Grab a block and shred it yourself if you want extra meltiness
- Refrigerated biscuit dough: Use the smaller cans for soft, airy outsides that go perfectly golden in the oven
Simple Step Guide
- Bake It Up:
- Pop the tray in the center rack after your oven’s preheated to 375°F. Bake for 12 to 15 minutes and keep an eye out so nothing burns. When they’re deep golden and feel firm, take ‘em out and cool for 3–4 minutes before eating—molten cheese can burn!
- Butter Bath:
- Combine soft, melted butter and both seasonings in a bowl. Don’t let it get too hot, just mix well until it smells amazing. This goes all over the bombs to lock in flavor and crispiness.
- Set Your Tray:
- Lay parchment paper down so cleanup’s a breeze. Place your seam-side-down balls with space between each so they don’t stick together while they puff up.
- Stuff the Biscuits:
- One at a time, press each biscuit into a flat round about 4 inches wide. Add a generous scoop of mozzarella right in the middle, followed by 5–6 pieces of pepperoni. Don’t be tempted to overpack!
- Seal Those Bombs:
- Gather up the edges over the filling and twist shut at the top. Pinch all around to really close up the dough or you’ll lose cheese. Once it’s sealed, gently roll into a ball shape in your hands for even cooking.
- Turn on the Oven:
- Start by preheating the oven all the way to 375°F. This gives even, no-stick baking. Wait until you reach full temp before you bake, and line your pan with parchment paper first.
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Want the ultimate cheese pull? Try dropping a little mozzarella cube right in the middle before sealing up. My daughter figured this out by sneaking in extra cheese, and now it’s a must for us. Try it!
Storing It Right
These little pizza bombs stay fresh about 3 days in the fridge if you close them in a tight container. Skip the microwave if possible—oven reheating at 350°F for 5 minutes keeps them crispy. For easy freezing, cool them totally, set them on a tray until solid, then bag up. Bake straight from the freezer by adding 5 extra minutes in the oven.
Switch It Up
You can make these so many ways. Toss in diced mushrooms, peppers, or olives for a full-on supreme version. Want extra meat? Try sausage, ham, or some bacon. Go all-in with veggies and cheese if you skip meat. Add mixes like pepper jack or cheddar for a twist.
Serving Ideas
These make any party table better. Stack them next to crunchy salad for a meal, or put out dips for game day—marinara, ranch, garlicky butter. I usually keep them in a basket lined with a towel so they stay warm. For a fancier take, stick on a skewer with basil and a cherry tomato so everyone feels a little extra.
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Grab these anytime you want a super fun, crowd-pleasing finger food—perfect for sharing or an afternoon treat!
Frequently Asked Questions
- → Is it okay to prep pizza bombs early?
Definitely! Put them together one day ahead, keep them chilled and covered. Baste with garlic butter right before they go in the oven and tack on a minute or two if they're cold.
- → Got any tasty filling swaps?
So many options! Stuff them with ham and cheese, buffalo chicken and blue cheese, spinach with feta, or fill with something sweet like marshmallows and chocolate chips. Just watch that your fillings aren’t runny so you don’t get soggy dough.
- → Can I toss these pizza bombs in the freezer?
For sure! Stick them (unbaked) on a tray in the freezer until hard. After that, seal in a bag and stash them away. When you want them, bake frozen at 375°F and give them 5 to 7 extra minutes.
- → Why is the cheese sneaking out of my bombs?
That usually means the dough’s not closed up tight. Press the seams together really well and roll a bit to make sure it’s sealed. Hold off on extra cheese, too much can leak out.
- → What can I use if there’s no biscuit dough?
You could reach for pizza dough, crescent dough, or try out homemade bread dough. Puff pastry gives flaky layers, but it will be a bit different in texture.
- → How do I tell if pizza bombs are cooked?
The outside should look nicely browned and the middle cooked through – no doughy spots. If you’re unsure, just open one to check if it’s baked all the way.