Cheesy Biscuit Pizza Bombs

Yield

8 servings (16 pizza bombs)

Cook time

12–15 minutes

Ingredients

• 1 can (8-count) refrigerated jumbo biscuits
• 2 cups shredded mozzarella cheese
• ½ cup pizza sauce, divided
• 1 cup mini pepperoni
• 2 tablespoons unsalted butter, melted
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Grated Parmesan cheese, optional
• Chopped fresh parsley, optional
• Crushed red pepper flakes, optional

Method

1. Preheat the oven to 375°F (190°C). Line an 18×13-inch baking sheet with parchment paper.
2. Separate the biscuits and split each horizontally into two pieces, making 16 dough rounds.
3. Gently flatten each piece into a 3–4-inch circle.
4. Place 1 teaspoon pizza sauce in the center of each circle, using ⅓ cup sauce total.
5. Divide the mozzarella and mini pepperoni evenly among the dough circles.
6. Gather the edges around the filling and pinch tightly to seal. Shape into balls and arrange seam-side down on the baking sheet.
7. In a small bowl, combine the melted butter, garlic powder, and Italian seasoning.
8. Brush the butter mixture evenly over the pizza bombs.
9. Bake for 12–15 minutes, or until puffed, golden brown, and cooked through in the center.
10. Sprinkle with Parmesan, parsley, or red pepper flakes, if desired.
11. Serve warm with the remaining pizza sauce for dipping.

Kitchen notes

Pinch the dough seams firmly and avoid stretching the dough too thin. This helps keep the melted cheese and pizza sauce inside while the biscuits bake.