Easy Pepperoni Pizza Bombs (Print-Friendly Version)
Soft biscuit dough stuffed with gooey mozzarella, mini pepperoni, and brushed in garlic butter. Ready in just 30 minutes.
# Ingredients List:
→ Dough
01 -
1 can (227 g) refrigerated biscuit dough (8 count)
→ Filling
02 -
0.75 cup (85 g) shredded mozzarella cheese
03 -
0.5 cup (56 g) mini pepperoni slices
→ Topping
04 -
2 tablespoons (28 g) butter, melted
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Italian seasoning
# How to Make It:
01 -
Preheat oven to 190°C or air fryer to 175°C. Line a baking sheet with parchment paper.
02 -
In a small bowl, mix melted butter with garlic powder and Italian seasoning until combined. Set aside.
03 -
Open the biscuit can and separate the dough. Flatten each piece gently into a 7–10 cm disc.
04 -
Place about 1 tablespoon of mozzarella cheese and 3 to 4 mini pepperoni slices in the center of each dough round. Gather edges and pinch together firmly at the top, then roll into a smooth ball.
05 -
Place balls seam-side down onto prepared baking sheet. Brush tops generously with the seasoned butter mixture.
06 -
Bake in preheated oven for 12–15 minutes until golden brown and hollow-sounding when tapped, or air fry in batches for approximately 8 minutes. Allow to cool for 2–3 minutes before serving.
# Extra Tips:
01 -
Work quickly with biscuit dough to prevent it from becoming too soft; refrigerate briefly if sticky. For advance preparation, assemble and refrigerate unbaked for up to 4 hours, brushing with butter just before baking. Air fry in batches to avoid overcrowding. Serve with marinara or ranch dipping sauce. Store leftovers in an airtight container up to 2 days; reheat in oven at 175°C for 5–7 minutes or air fryer for 3–4 minutes for best texture.