Cheesy Pepperoni Pizza Bombs
These Cheesy Pepperoni Pizza Bombs are a fun and delicious twist on traditional pizza. Easy to make and perfect for parties or game days, these bite-sized snacks are filled with gooey cheese, pepperoni, and wrapped in soft dough, making them irresistible.
Equipment
- 1 oven
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 rolling pin
- 1 pizza cutter or knife
Ingredients
- 2 cups pizza dough store-bought or homemade
- 1 cup shredded mozzarella cheese about 4 ounces
- 1 cup pepperoni slices about 3 ounces
- ½ cup marinara sauce for dipping
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Grated Parmesan cheese for topping optional
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the olive oil, Italian seasoning, garlic powder, salt, and black pepper to create a flavorful coating for the pizza bombs.
- On a lightly floured surface, roll out the pizza dough into a rectangle about ¼ inch thick.
- Using a pizza cutter or knife, cut the dough into 2-inch squares.
- Place a slice of pepperoni and a tablespoon of shredded mozzarella cheese in the center of each dough square.
- Fold the corners of the dough over the filling to create a sealed ball, pinching the edges together to ensure it is completely closed.
- Place the pizza bombs seam-side down on the prepared baking sheet.
- Brush the tops of the pizza bombs with the olive oil mixture and sprinkle with grated Parmesan cheese if desired.
- Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and cooked through.
- Remove from the oven and let cool for a few minutes before serving with marinara sauce for dipping.
Notes
You can customize your pizza bombs by adding your favorite ingredients such as bell peppers, onions, or olives.
For a spicier kick, consider adding sliced jalapeños or spicy sausage.
These pizza bombs can be made ahead of time and stored in the refrigerator before baking. Just allow a little extra cooking time if baking from cold.