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Pizza Bombs are your answer when you crave pizza but want something snackable and bite-sized. These soft golden dough balls burst with classic pizza flavors from gooey mozzarella and zippy pepperoni to savory sauce all bundled up and finished with garlicky butter and a sprinkle of Parmesan. They work as an appetizer or a quick crowd-pleaser for game night and they fly off the plate every time I serve them.
The first time I made these was for my nephew’s birthday and honestly the adults ate even more than the kids. Now they are a must-have at every family party.
Ingredients
- Refrigerated pizza dough: Reliable shortcut for weeknights Grab Pillsbury or any good brand with a stretchy feel and no cracks in the dough
- Mozzarella cheese cubes: Melt into gooey pockets of cheese Use a block and cut it fresh for best texture and flavor
- Pepperoni slices: Classic pizzeria flavor Pick a bold spicy variety or mini pepperoni for more coverage
- Pizza sauce: Bright zesty layer that keeps the filling moist Go for a thick style sauce not watery
- Butter: For brushing the tops and adding rich flavor Choose unsalted if possible and melt it just before use
- Italian seasoning: Brings herbs and extra aroma Pick a dried blend with oregano and basil as main ingredients
- Parmesan cheese: For finishing with a salty sharp kick Freshly grated right before serving works best
Step-by-Step Instructions
- Prepare the Pan and Ingredients:
- Set your oven to 400 degrees F and grease a 12-cup muffin tin well so nothing sticks. Cube your mozzarella and have all toppings ready at your fingertips for easy assembly.
- Shape the Dough:
- Roll out the pizza dough on a lightly floured surface into an even rectangle. Use a sharp knife to slice into 12 squares so each one is roughly the same size for even baking.
- Fill and Seal:
- On each dough square spread a little pizza sauce top with three slices of pepperoni and add a mozzarella cube right in the center. Gently pull up each corner of the dough over the filling and pinch the seam tight so no cheese leaks out. Turn seam-side down and set each one in the muffin pan.
- Bake to Perfection:
- Slide the pan into the oven and bake for 15 to 18 minutes until the dough is puffed and deep golden brown on the tops. Watch closely during the last few minutes so they do not overbake.
- Finish with Flavor:
- While the bombs are baking melt your butter and stir in the Italian seasoning. As soon as the rolls are hot out of the oven brush each one generously with the garlicky butter and finish with a shower of Parmesan cheese while the tops are still steamy.
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My favorite part of this recipe is the moment you break open a Pizza Bomb and the cheese stretches out with a tangy bite of sauce and spicy pepperoni. My sister and I once made three batches in a single weekend everyone wanted to take some home.
Storage Tips
Once fully cooled stash leftovers in a well-sealed container in the refrigerator. They stay fresh for up to three days. To freeze arrange the bombs on a baking sheet until firm then transfer to a freezer bag for up to three months. Reheat straight from the freezer with a few extra minutes in the oven or let them thaw overnight in the fridge.
Ingredient Substitutions
Feel free to swap in different cheeses like provolone or cheddar for the mozzarella if you want a twist. You can use cooked sausage onions or mushrooms in place of or alongside the pepperoni for variation. If you have only biscuit dough on hand that works too but expect a softer more buttery finish and a touch less chew than classic pizza dough.
Serving Suggestions
Serve Pizza Bombs hot from the oven with a warm bowl of extra pizza sauce or marinara for dunking. They pair wonderfully with a tossed green salad for a casual lunch spread and make a fun dinner with soup or fresh cut veggies.
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Cultural Context
Stuffed breads like these show up in cuisines around the world By rolling Italian pizza flavors into a portable package Pizza Bombs offer all the nostalgia of pizzeria pie in a finger food form. This recipe is especially popular in American kitchens where family style and snack foods shine.
Recipe FAQs
- → Can I substitute biscuit dough for the crust?
Yes, refrigerated biscuit dough works as an alternative. Use smaller biscuit cans for best results, or split larger biscuits for the right dough-to-filling ratio.
- → Is a muffin pan necessary for baking?
While a muffin pan helps shape the bombs, you can also bake them on a parchment-lined baking sheet if preferred.
- → Can shredded mozzarella replace the cubes?
Shredded mozzarella can be used, but cubes create gooey cheese pockets that enhance the texture and flavor.
- → What other fillings can I use?
Feel free to add your favorite toppings: cooked sausage, onions, mushrooms, peppers, olives, ham, bacon, or even chicken for variety.
- → How can I prepare pizza bombs ahead or freeze them?
Assemble and refrigerate unbaked bombs up to 24 hours in advance, or freeze them on a tray, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a few minutes to the cooking time.
- → How to store leftovers?
Place cooled pizza bombs in an airtight container and refrigerate; reheat before serving for best texture.