Easy Cheesy Pesto Bombs

These easy cheesy pesto bombs are my go to whenever I need a quick crowd pleaser or a cozy snack for a movie night. You get a perfect blend of melty mozzarella and vibrant pesto tucked inside soft golden dough and the best part is they use all store bought shortcuts. Every time I pull these from the oven my kitchen smells like an Italian bakery and no one can resist that just baked warmth.

I threw these together for a last minute game night once and my friends devoured every single bite within minutes. Now everyone asks for them on repeat and I never have leftovers.

Ingredients

• Pillsbury Mini Pizza Crust: The perfect dough for wrapping Everything bakes up golden with no fuss Just make sure the can is well chilled for easiest handling
• Premade Pesto: All the herby fresh flavor without any of the work Look for one with lots of basil and a vibrant green color in the refrigerated section for freshest taste
• Mozzarella cheese: Melts into gooey perfection inside each bomb Use either cubed or shredded For best results pick a low moisture mozzarella to prevent sogginess
• Olive Oil: Adds that bakery style golden shine and a touch of richness Choose a fruity or mild olive oil for best flavor

Each ingredient earns its keep in this recipe and quality really makes a difference I always sniff the pesto before buying a batch and aim for soft pizza dough that springs back when I press it

Step-by-Step Instructions

Open and Roll the Dough:

Pop open the tube of pizza crust then carefully separate the dough pieces Roll each one thin with a rolling pin which helps them bake up light and crisp at the edges

Fill with Pesto:

Spoon about a tablespoon of premade pesto into the center of each dough round Be sure to keep some plain dough around the edge so sealing is a breeze

Add Mozzarella:

Drop in a generous pinch or a cube of mozzarella right on top of the pesto This is what makes every bite fabulously cheesy and gooey

Seal and Wrap:

Fold the dough edges up over the filling and pinch to seal tightly This step keeps all the good stuff inside so take your time and really press the seams together

Bake:

Place the bombs seam side down on a parchment lined baking sheet Brush the tops with olive oil which gets them beautifully crisp and golden Brown them in a 375 oven for twenty minutes or until they are puffed and deeply golden

Cool and Serve:

Let them rest for a couple minutes before serving so the cheese sets slightly and no one burns their fingers Enjoy while still warm for the best flavor

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I always look forward to that first bite of stretchy cheese after breaking one open My favorite memories are making these with my little niece who loves rolling the dough she calls them green pockets and gets pesto everywhere

Storage Tips

Store any leftovers in an airtight container once cooled but I doubt you will have many They keep well at room temperature for a few hours or in the fridge for up to two days Rewarm them in a toaster oven for the ultimate crispy edges

Ingredient Substitutions

You can swap mozzarella for gouda provolone or even cheddar if that is what you have on hand For pesto try switching basil for sun dried tomato or arugula versions I have made these gluten free using a store bought gluten free dough and they work beautifully

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Serving Suggestions

Pile them high on a platter with a little bowl of extra pesto or marinara for dipping They make a fun dinner side or star as the main attraction for an appetizer night We love pairing them with something crunchy like a simple green salad

Cultural and Historical Context

While cheesy bombs like these are a fun American invention the inspiration comes from classic Italian flavors Pesto and mozzarella wrapped in bread takes after the idea of Italian panzerotti or stuffed focaccia This easy version pays tribute with all the flavor in a mini package

Recipe FAQs

→ Can I use different cheese in the center?

Yes! While mozzarella melts beautifully, you can substitute with cheddar, provolone, or your favorite cheese.

→ Is homemade pesto suitable?

Absolutely. Homemade pesto adds a fresh, vibrant flavor that pairs well with the dough and cheese.

→ How do I prevent the bombs from leaking?

Seal each dough parcel tightly and place them seam side down on the baking sheet to help keep the filling inside.

→ Can I prepare these in advance?

They taste best fresh but you can assemble ahead, refrigerate, and bake right before serving for optimal results.

→ Can I use crescent dough instead of mini pizza crust?

Yes, crescent dough works well and yields a lighter, flakier result with a slightly different texture.