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An appetizing overhead shot of a pile of golden-brown Pepperoni Pizza Bombs, garnished with Parmesan and parsley, with a bowl of marinara sauce nearby.

Golden-Brown Pepperoni Pizza Bombs with an Epic Cheese Pull

Discover the ultimate Pepperoni Pizza Bombs! This easy appetizer recipe uses biscuit dough to create golden-brown, cheesy bites with a gooey mozzarella center and savory pepperoni, perfect for dipping in rich marinara sauce. Ready in 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 bombs
Course: Appetizer, Snack
Cuisine: American, Italian-American
Calories: 250
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 16.3 oz can large refrigerated biscuits (462g)
  • 4 oz low-moisture mozzarella cheese (113g), cubed
  • 1/2 cup mini pepperoni slices (60g)
  • 1 tsp Italian seasoning (3g)
  • 2 tbsp unsalted butter (28g), melted
  • 1/2 tsp garlic powder (1.5g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tbsp fresh parsley (8g), finely chopped
  • 1 cup rich marinara sauce (240ml), warmed for dipping

Equipment

  • 1 Baking Sheet Lined with parchment paper.
  • 1 Small mixing bowl
  • 1 Pastry Brush

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, combine the cubed mozzarella, mini pepperoni, and Italian seasoning.
  2. Separate and flatten each of the 8 biscuits into a 3-4 inch circle. Place a spoonful of the cheese mixture in the center. Pull the dough edges up and over the filling, pinching to seal tightly into a ball.
  3. Place bombs seam-side down on the prepared baking sheet. In a small bowl, mix the melted butter and garlic powder. Brush the garlic butter generously over the top and sides of each bomb.
  4. Bake for 12-15 minutes, or until the tops are a deep, uniform golden-brown and cooked through.
  5. Remove from the oven and immediately sprinkle with grated Parmesan cheese and finely chopped fresh parsley. Serve hot with warmed marinara sauce for dipping.

Notes

Don't Overfill: It's tempting to pack in as much cheese as possible, but overfilling can cause the seams to burst during baking.
Seal Tightly: Pinch the dough firmly and roll it to ensure there are no gaps for the melting cheese to escape.
Use Cubed, Low-Moisture Mozzarella: A block of low-moisture mozzarella, cut into small cubes, is the key to a great cheese pull.
Don't Skip the Butter Wash: This step is crucial for achieving a rich, golden-brown, appetizing finish.