Ingredients
Equipment
Method
Oven Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Separate biscuits and flatten each one into a 3-4 inch circle.
- Place one cube of mozzarella cheese and 4 slices of pepperoni in the center of each biscuit.
- Pull the edges of the dough up and over the filling, pinching the seams firmly to create a sealed ball. Place seam-side down on the prepared baking sheet.
- In a small bowl, whisk together the melted butter, garlic powder, and Italian seasoning.
- Brush the garlic butter mixture over the top of each pizza bomb.
- Bake for 12-15 minutes, or until golden brown. Serve warm with marinara sauce for dipping.
Air Fryer Instructions
- Preheat air fryer to 350°F (175°C).
- Assemble the pizza bombs as directed above and brush with the garlic butter topping.
- Place pizza bombs in a single layer in the air fryer basket, ensuring they do not touch.
- Air fry for 6-8 minutes, until golden brown and cooked through. Serve warm.
Notes
Do Not Overstuff: To prevent the cheese from leaking, use just one cube of cheese and a few pepperoni slices per bomb.
Seal Tightly: Ensure all seams are pinched completely shut to keep the fillings inside during baking.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
Seal Tightly: Ensure all seams are pinched completely shut to keep the fillings inside during baking.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.