Cheesy Pizza Bombs


Cheesy Pizza Bombs


1 can (8 count) refrigerated biscuits, each biscuit cut in half (16 pieces total)
1/2 of an 8 oz ball fresh mozzarella, sliced into about 1-inch pieces
16 slices pepperoni, each cut into quarters
4 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 1/2 tablespoons grated Parmesan cheese
Marinara sauce, for serving


Preheat your oven to 375°F (190°C).
Line a large baking sheet with parchment paper and lightly spray it with cooking spray.
Assemble the Pizza Bombs:
Take each half of a biscuit and roll it into a ball.
Flatten each ball into a round circle about 3 inches in diameter.
Place 4 pieces of quartered pepperoni on each flattened biscuit round.
Top the pepperoni with a slice of mozzarella.
Forming the Bombs:
Carefully bring the sides of the biscuit round up and around the filling.
Pinch the edges together to seal tightly, forming a ball. Make sure no filling is exposed.
Prepare the Herb Butter:
In a small bowl, mix together the melted butter, garlic powder, dried oregano, dried parsley, and grated Parmesan cheese.
Place each assembled pizza bomb seam-side down on the prepared baking sheet.
Brush the tops of each pizza bomb generously with the herb butter mixture.
Bake the Pizza Bombs:
Bake in the preheated oven for 15-20 minutes, or until the pizza bombs are golden brown and cooked through.
Remove the pizza bombs from the oven and let them cool slightly.
Serve warm with marinara sauce for dipping.

Add Comment