Cheesy Pepperoni Pizza Bombs: The Irresistible Bite‑Sized Explosion You Need to Try!
Pizza bombs are the fun, portable cousin of traditional pizza: small dough pockets sealed around classic pizza fillings, baked until golden, then brushed with garlic‑butter and herbs for an extra flavor punch.
TikTok and Instagram creators have propelled these snackable wonders into social‑media stardom, with users sharing creative twists—from Halloween pumpkin shapes to gluten‑free versions—cementing pizza bombs as a viral sensation.
What makes our Cheesy Pepperoni Pizza Bombs stand out? You’ll love how quick they come together—about 25 minutes from fridge to table—and how easily you can customize fillings.
Plus, each bite delivers that perfect ratio of dough, cheese, and pepperoni, so nobody has to fight over the best end slice.
Ingredients
Below is the exact shopping list to yield 12–16 pizza bombs. Feel free to scale up or down using the table’s “Scale” column as a guide.
| Ingredient | Amount | Notes |
|---|---|---|
| Refrigerated biscuit dough | 1 can (8 oz or 16 oz) | 8‑count can makes ~12 bombs; 16‑oz makes ~16 |
| Shredded mozzarella cheese | 3/4 cup (85 g) | Use fresh for best meltability |
| Mini or chopped pepperoni slices | 1/2 cup (60 g) | Halal or turkey pepperoni works too |
| Marinara or pizza sauce | 1/4 cup (60 ml) | Reserve extra for dipping |
| Unsalted butter, melted | 2 Tbsp (28 g) | For garlic‑butter brush |
| Garlic powder | 1 tsp | Infuses the crust with aroma |
| Italian seasoning (oregano blend) | 1 tsp | Or dried oregano |
| Grated Parmesan cheese (optional) | 2 Tbsp (10 g) | For garnish |
| Fresh basil or parsley (optional) | To taste | For serving |
Tip: Don’t skip the garlic‑butter brush—it transforms the crust into a golden, savory shell that keeps these bombs addictive.
Equipment
- Baking sheet lined with parchment paper or lightly greased
- Rolling pin (or clean hands) to flatten dough circles
- Pastry brush for the garlic‑butter coating
- Small bowl for mixing seasonings
Step‑By‑Step Instructions
1. Prep Work (5 minutes)
- Preheat your oven to 375 °F (190 °C) so it’s fully heated when your bombs go in.
- Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Forming the Dough (3 minutes)
- Separate each biscuit and place on a lightly floured surface.
- Using a rolling pin or your fingertips, flatten each piece into a 3″–4″ circle, about 1/8″ thick.
3. Filling the Bombs (5 minutes)
- Spoon 1 tsp marinara sauce into the center of each dough circle.
- Add a small pinch (about 1 Tbsp) of shredded mozzarella.
- Top with 2–3 mini pepperoni slices.
Chef’s tip: Avoid piling on too much filling—leave a ¼″ border to ensure a tight seal and prevent leaks.
4. Sealing & Seasoning (2 minutes)
- Gather dough edges up over the filling, pinch to seal, and gently roll between your hands to smooth into a ball.
- Place each seam‑side down on the prepared baking sheet.
5. Garlic‑Butter Finish (1 minute)
- In a small bowl, whisk melted butter, garlic powder, and Italian seasoning.
- Brush each bomb generously, then sprinkle with Parmesan if using.
6. Baking (15–18 minutes)
- Bake until golden brown and puffed, about 15–18 minutes. Keep an eye on the first batch to adjust timing for your oven.
7. Serving (Immediate)
- Serve hot with warmed marinara for dipping. Garnish with fresh basil or parsley if desired.
Tips & Tricks
- No‑leak seal: Lightly dampen the dough edge with water before pinching to improve the seal.
- Extra‑crispy shell: Chill assembled bombs in the fridge for 5 minutes before baking to help them hold shape and crisp up.
- Make‑ahead freezer bombs: Arrange sealed bombs on a tray and freeze until solid. Transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to cook time.
Delicious Variations
| Variation | What to Add | |
|---|---|---|
| Meat‑Lovers’ Bombs | Crumbled cooked sausage or diced ham | |
| Veggie‑Stuffed | Sautéed bell peppers, mushrooms, or spinach | |
| Spicy Kick | Red pepper flakes or diced jalapeño in cheese | |
| Four‑Cheese Lovers | Blend mozzarella, fontina, provolone, Parmesan |
Nutrition Information (Per Pizza Bomb, 1 oz dough version)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Protein | 6 g |
| Sodium | 320 mg |
Values are estimates based on ingredients and serving size; adjust based on your exact brands.
Frequently Asked Questions
Can I use pizza dough instead of biscuit dough?
Yes—store‑bought or homemade pizza dough works beautifully. Roll into small rounds, fill, and seal just the same.
How do I reheat leftover pizza bombs?
Oven: 350 °F for 5–7 minutes to restore crispness.
Microwave: 20–30 seconds (crust will be softer).
Can I make these gluten‑free?
Absolutely. Use a gluten‑free biscuit or pizza dough alternative; cooking times remain unchanged.
What’s the best dipping sauce?
Classic warm marinara is our top pick, but garlic‑butter aioli or spicy ranch also pair amazingly.
How do I prevent the cheese from leaking?
Use cold cheese straight from the fridge, avoid overfilling, and ensure a tight seal by pinching edges firmly.
Conclusion
These Cheesy Pepperoni Pizza Bombs deliver all the flavors you love—oozy cheese, savory pepperoni, and garlicky, herb‑kissed crust—in a snackable package that’s as fun to make as it is to eat.
Whether you’re hosting a crowd or feeding a family, they’re guaranteed to vanish first. Give this recipe a try, customize with your favorite fillings, and watch everyone go back for seconds!
Loved these Pizza Bombs? Rate the recipe below, share your variations on social media with #MyPizzaBombs, and tag us so we can see your tasty creations!
