These Easy Pepperoni Pizza Bombs deliver all the flavor of your favorite pizza in a fun, poppable form that’s guaranteed to disappear within minutes of hitting the table. Golden-brown dough balls filled with gooey cheese and zesty sauce, topped with crispy pepperoni and a sprinkle of herbs. Each bite-sized bomb delivers an explosion of classic pizza flavors – from the stretchy mozzarella pull to the savory pepperoni. Perfect as an appetizer, game day snack, or kid-friendly dinner, these irresistible treats combine convenience and craveable flavor in one delicious package.
Quick Info
- Servings: 16 pizza bombs
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Calories: 175 per pizza bomb
- Fat: 9g per serving
- Cuisine: Italian-American Fusion
The History Behind Pizza Bombs
While traditional pizza has its origins in Naples, Italy, dating back to the 18th century, pizza bombs represent the modern, American evolution of this beloved food. The concept of stuffed dough balls emerged from the broader trend of handheld, portable foods that gained popularity in American casual dining during the late 20th century.
The idea of “stuffed” pizza variations began gaining traction in the 1960s and 70s with the rise of deep-dish and stuffed-crust pizzas. Pizza bombs specifically evolved from the concept of “monkey bread” or pull-apart bread that became popular in American home cooking during the mid-20th century.
The term “pizza bomb” likely emerged in the early 2000s as part of the growing trend of creative pizza variations intended to be shareable and social-media-worthy. These bite-sized treats perfectly aligned with the rise of appetizer-centric casual dining and the growing popularity of “finger foods” for entertaining.
Their compact nature made them ideal for game days, parties, and family-friendly meals, while their customizable nature appealed to the American preference for personalization. The addition of pepperoni—America’s most popular pizza topping—as the crown on each bomb represents the perfect marriage of traditional pizza flavors with innovative presentation.
Today, pizza bombs have secured their place in contemporary American casual cuisine, representing the continuing evolution of how classic dishes are reimagined for modern entertaining and family dining. They embody the playful, approachable spirit of contemporary comfort food while honoring the essential flavors that have made pizza a universal favorite.
Why You’ll Love This Recipe
- Perfect Party Food – Individually sized for easy sharing and no messy slicing required.
- Customizable Creation – The basic recipe can be adapted with countless filling variations to suit any taste preference.
- Make-Ahead Friendly – Prepare in advance and bake just before serving for stress-free entertaining.
- Kid-Approved – The fun, poppable format makes these a hit with children while still satisfying adult cravings.
- Impressive Presentation – The golden-brown exteriors with bubbling cheese and crispy pepperoni create a show-stopping appearance with minimal effort.
- Stretchy Cheese Pull – Each bomb delivers that satisfying, Instagram-worthy cheese stretch that everyone loves.
- Versatile Serving Options – Works as an appetizer, snack, main dish, or even in lunchboxes (they’re delicious at room temperature too!).
Ingredients
For the Pizza Bombs:
- 2 cans (16.3 oz each) refrigerated biscuit dough (8 biscuits per can)
- 2 cups shredded mozzarella cheese
- 1/2 cup pizza sauce, plus more for dipping
- 32 slices pepperoni, plus 16 additional for topping
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning, divided
- 3 tablespoons butter, melted
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Prepare the Pizza Bombs:
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Separate the biscuit dough into individual rounds. Gently flatten each biscuit with your palm or a rolling pin until it’s about 3-4 inches in diameter.
- Place 1 teaspoon of pizza sauce in the center of each flattened biscuit.
- Top each with about 2 tablespoons of shredded mozzarella cheese.
- Add 2 pepperoni slices on top of the cheese.
- Sprinkle with a pinch of Italian seasoning.
- Carefully bring the edges of each biscuit up and around the filling, pinching the seams together to seal completely. Roll between your palms to form a smooth ball.
- Place the sealed pizza bombs, seam side down, on the prepared baking sheet, spacing them about 2 inches apart.
Add the Toppings:
- In a small bowl, combine the melted butter and garlic powder.
- Brush each pizza bomb generously with the garlic butter mixture.
- Top each bomb with an additional pepperoni slice.
- Sprinkle with the remaining shredded mozzarella, Parmesan cheese, and a pinch of Italian seasoning.
Bake and Serve:
- Bake in the preheated oven for 18-22 minutes, or until the pizza bombs are golden brown and the cheese is bubbly and slightly browned.
- Remove from the oven and let cool for 5 minutes (the filling will be extremely hot).
- Sprinkle with chopped fresh parsley.
- Serve warm with additional pizza sauce for dipping.
Recipe Notes
- Dough Options: While refrigerated biscuit dough is the quickest option, you can also use pizza dough, crescent roll dough, or homemade dough for a more from-scratch approach.
- Filling Variations: Get creative with your fillings – try adding cooked Italian sausage, diced ham, sautéed mushrooms, or bell peppers for different flavor combinations.
- Cheese Selection: For the best cheese pull, use whole milk mozzarella. For extra flavor, try mixing in some cheddar, provolone, or pepper jack.
- Prevent Leakage: Make sure to seal the dough completely and place seam-side down to prevent the filling from leaking during baking.
- Make It Ahead: You can assemble the pizza bombs up to 24 hours in advance and refrigerate them covered. Brush with butter and add toppings just before baking.
- Storage Information: Leftover pizza bombs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or in the microwave for 20-30 seconds.
- Freezer-Friendly: Baked and cooled pizza bombs can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven for best results.
- Dipping Options: While additional pizza sauce is the classic choice, ranch dressing, garlic butter, or pesto also make excellent dipping options.
These Easy Pepperoni Pizza Bombs transform the beloved flavors of pizza into fun, poppable bites that are perfect for any occasion. The combination of soft, pillowy dough with gooey cheese and crispy pepperoni delivers all the satisfaction of traditional pizza in an easy-to-share format. Whether you’re hosting a game day gathering, need a crowd-pleasing appetizer, or want to make dinner more exciting, these pizza bombs are guaranteed to be a hit. The irresistible aroma of garlic, cheese, and pepperoni will have everyone gathering around the table, ready to enjoy these little bundles of pizza perfection.
Ingredients
For the Pizza Bombs:
- 2 cans (16.3 oz each) refrigerated biscuit dough (8 biscuits per can)
- 2 cups shredded mozzarella cheese
- 1/2 cup pizza sauce, plus more for dipping
- 32 slices pepperoni, plus 16 additional for topping
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning, divided
- 3 tablespoons butter, melted
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Prepare the Pizza Bombs:
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Separate the biscuit dough into individual rounds. Gently flatten each biscuit with your palm or a rolling pin until it's about 3-4 inches in diameter.
- Place 1 teaspoon of pizza sauce in the center of each flattened biscuit.
- Top each with about 2 tablespoons of shredded mozzarella cheese.
- Add 2 pepperoni slices on top of the cheese.
- Sprinkle with a pinch of Italian seasoning.
- Carefully bring the edges of each biscuit up and around the filling, pinching the seams together to seal completely. Roll between your palms to form a smooth ball.
- Place the sealed pizza bombs, seam side down, on the prepared baking sheet, spacing them about 2 inches apart.
Add the Toppings:
- In a small bowl, combine the melted butter and garlic powder.
- Brush each pizza bomb generously with the garlic butter mixture.
- Top each bomb with an additional pepperoni slice.
- Sprinkle with the remaining shredded mozzarella, Parmesan cheese, and a pinch of Italian seasoning.
Bake and Serve:
- Bake in the preheated oven for 18-22 minutes, or until the pizza bombs are golden brown and the cheese is bubbly and slightly browned.
- Remove from the oven and let cool for 5 minutes (the filling will be extremely hot).
- Sprinkle with chopped fresh parsley.
- Serve warm with additional pizza sauce for dipping.
Notes
- Dough Options: While refrigerated biscuit dough is the quickest option, you can also use pizza dough, crescent roll dough, or homemade dough for a more from-scratch approach.
- Filling Variations: Get creative with your fillings – try adding cooked Italian sausage, diced ham, sautéed mushrooms, or bell peppers for different flavor combinations.
- Cheese Selection: For the best cheese pull, use whole milk mozzarella. For extra flavor, try mixing in some cheddar, provolone, or pepper jack.
- Prevent Leakage: Make sure to seal the dough completely and place seam-side down to prevent the filling from leaking during baking.
- Make It Ahead: You can assemble the pizza bombs up to 24 hours in advance and refrigerate them covered. Brush with butter and add toppings just before baking.
- Storage Information: Leftover pizza bombs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or in the microwave for 20-30 seconds.
- Freezer-Friendly: Baked and cooled pizza bombs can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven for best results.
- Dipping Options: While additional pizza sauce is the classic choice, ranch dressing, garlic butter, or pesto also make excellent dipping options.