Mozzarella Pepperoni Bombs (Print Version)
Doughy bites packed with mozzarella, pepperoni, and pizza sauce, then slathered in garlic butter for extra flavor.
# Ingredients:
01 -
1/4 cup Parmesan cheese, grated for topping
02 -
36 slices of pepperoni
03 -
6 oz block of mozzarella, diced into 12 pieces
04 -
13.8 oz store-bought pizza dough, refrigerated
05 -
3 tablespoons melted butter
06 -
1/2 teaspoon blend of Italian herbs
07 -
1/3 cup marinara-style pizza sauce
# Steps:
01 -
Set your oven to 400°F. Coat your muffin tin with nonstick spray to prevent sticking.
02 -
Slice the mozzarella into 12 small blocks.
03 -
Unpack the pizza dough and stretch it out into a rectangular shape. Slice it up into 12 even squares.
04 -
Spoon some pizza sauce onto each square, add a few pepperoni slices, and pop a cheese cube on top. Close the edges by pinching the dough tightly, forming a neat little ball. Place seam-side down in your muffin tin.
05 -
Bake for about 15–18 minutes or until you see a golden finish on top.
06 -
Combine the melted butter with the Italian seasoning and stir well.
07 -
Brush the warm dough balls with your garlic butter mixture, then sprinkle Parmesan cheese generously over the top.
# Notes and Tips:
01 -
Feel free to swap in your homemade pizza dough. Alternately, you can cut up Pillsbury Grands! biscuits for the base. They might need a quick split for better portioning.
02 -
If you're planning ahead, you can assemble everything the day before, store it in the fridge, and bake within 24 hours.
03 -
Freeze either baked or raw Pizza Bombs for three months. Defrost in your fridge overnight, or bake directly from frozen—just add a little extra cooking time.