Description
Delicious Pepperoni Pizza Bombs, featuring cheesy pepperoni-filled dough balls baked to golden perfection and served with marinara dipping sauce. Perfect as a fun appetizer or snack.
Ingredients
Scale
Dough and Filling
- 1 can (13.8 oz) refrigerated pizza dough
- 30–40 slices pepperoni
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Other
- 3 tablespoons butter, melted
- 1 cup marinara sauce (for dipping)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Filling Ingredients: In a bowl, combine the shredded mozzarella cheese, garlic powder, and Italian seasoning. Set aside the pepperoni slices and marinara sauce for dipping.
- Prepare Dough: Roll out the refrigerated pizza dough on a clean surface. Cut the dough into 16 equal squares to create individual portions for the pizza bombs.
- Assemble Pizza Bombs: Place a portion of the cheese mixture and several slices of pepperoni in the center of each dough square. Fold each square over the filling and seal the edges carefully to form a ball, ensuring no filling leaks out.
- Arrange on Baking Sheet: Place each sealed dough ball seam side down on the prepared baking sheet. This helps keep the shape and sealing intact during baking.
- Brush and Season: Brush the tops of the dough balls with the melted butter. Sprinkle grated Parmesan cheese and a bit of Italian seasoning over each ball for added flavor and a golden finish.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the pizza bombs are puffed up and golden brown on top.
- Final Touch and Serve: Remove from the oven and brush again with melted butter for extra richness and shine. Serve warm with marinara sauce on the side for dipping.
Notes
- Ensure dough is sealed tightly to prevent cheese leakage during baking.
- You can add extra herbs like oregano or red pepper flakes to the filling for a spicy kick.
- For a crispier crust, bake on a preheated pizza stone instead of a baking sheet.
- Store leftovers in an airtight container and reheat in the oven for best texture.
