Easy Pizza Bombs Recipe

Sometimes you want pizza without the full pizza ordeal—rolling out dough, baking big pies, slicing, and all that jazz. Enter: Pizza Bombs. These little flavor grenades are quick to make, perfect for sharing, and absolutely irresistible straight out of the oven.

I first whipped these up for a game night, and they disappeared fast. Like… too fast. Now I make double batches, especially for parties, movie nights, or weekend lunches with the kids. They’re endlessly customizable, and the best part? No one’s fighting over the last slice—they’re grabbing three or four at a time.

Why You’ll Love This Recipe

• Quick & easy: Just 10 minutes of prep and a handful of ingredients.
• Totally customizable: You pick the sauce, the cheese, the fillings—anything goes.
• Make-ahead friendly: Prep now, bake later.
• Kid-approved: Perfect size for little hands and picky eaters.
• Freezer-friendly: Great to stash away for snacks or future dinners.

These are perfect for when you want all the flavors of a cheesy, saucy pizza—but in a fun, finger-food form.

Prep Time and Servings

• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 25–30 minutes
• Servings: 12 pizza bombs
• Calories per serving: 170
• Protein: 6g | Carbs: 18g | Fat: 8g

Ingredients

• 1 can refrigerated biscuit dough (8-count) or pizza dough, cut into 12 pieces
• 1/2 cup pizza sauce or marinara
• 1 cup shredded mozzarella cheese
• 1/2 cup mini pepperoni (or diced turkey pepperoni)
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• 2 tablespoons grated Parmesan cheese (optional)
• Fresh parsley for garnish (optional)
• Dipping sauce: extra pizza sauce or ranch

Biscuit dough: Makes this recipe lightning fast and gives a fluffy, golden base.
Mozzarella: Melty and classic—perfect pizza cheese.
Pepperoni: Go classic or swap for your favorite toppings.
Garlic butter: Adds that golden, flavor-packed finish.
Pizza sauce: Inside and on the side for dipping.

Step-by-Step Instructions

1. Preheat the oven

Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. Flatten and fill the dough

• If using biscuit dough: Separate biscuits and cut each in half (you’ll have 16 small rounds). Flatten each piece slightly with your hands or a rolling pin.
• Place 1–2 teaspoons of pizza sauce, a pinch of mozzarella, and a few mini pepperoni pieces in the center of each round.
• Fold the edges up and pinch to seal, forming a ball.

3. Arrange and brush

• Place each ball seam-side down on the baking sheet, spacing them about 2 inches apart.
• In a small bowl, mix melted butter, garlic powder, and Italian seasoning.
• Brush the tops of the pizza bombs with the garlic butter.

4. Bake

• Bake for 15–18 minutes, or until golden brown and puffed.
• Optional: Sprinkle with Parmesan and chopped parsley while still hot.

5. Serve

• Let cool slightly, then serve warm with extra pizza sauce or ranch dressing for dipping.

How to Serve

• As an appetizer for game day or a casual get-together.
• With a side salad for a fun, kid-friendly dinner.
• In a lunchbox for school or work—just reheat in the microwave.
• At a party as part of a snack board or appetizer spread.

Extra Tips for Success

• Seal them well: Pinch the dough tightly to keep the filling from leaking out.
• Don’t overfill: A little goes a long way—you want them to stay sealed.
• Use a muffin tin: If you want perfectly round bombs with a crispy base, bake in a greased muffin tin.
• Brush again after baking: For extra buttery shine and flavor.

Variations

• Veggie pizza bombs: Add mushrooms, bell peppers, or olives.
• Meat lovers: Use cooked sausage, turkey bacon, or diced chicken.
• Cheesy explosion: Mix mozzarella with cheddar or provolone for extra cheesy pulls.
• BBQ chicken: Swap pizza sauce for BBQ sauce and fill with chicken + red onion.
• Breakfast bombs: Use scrambled eggs, cheese, and cooked turkey sausage or bacon.

Storage and Leftovers

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Microwave for 20–30 seconds or bake at 300°F for 5–7 minutes to re-crisp.
• Freeze: Wrap cooled pizza bombs in foil and freeze for up to 2 months. Reheat from frozen in the oven at 350°F for 15–20 minutes.

Special Equipment

• Parchment paper or silicone baking mat: Prevents sticking.
• Pastry brush: For applying that glorious garlic butter.
• Muffin tin (optional): For uniform shape and crispy edges.

FAQ

Can I use pizza dough instead of biscuit dough?
Absolutely! Just cut into 12–16 pieces and flatten before filling.

Can I make these ahead of time?
Yes! Assemble the bombs and refrigerate (uncooked) for up to 6 hours before baking.

How do I keep them from opening while baking?
Seal the dough tightly, and place them seam-side down on the baking sheet.

Can I make them gluten-free?
Yes—use your favorite gluten-free biscuit or pizza dough.

Can I air-fry them?
Definitely. Air fry at 375°F for 10–12 minutes until golden.

Can I add sauce on top before baking?
You can, but it may prevent the tops from browning. Save extra sauce for dipping instead.

What cheeses work best?
Mozzarella is classic, but provolone, cheddar, or a pizza blend are great options too.

Are they good cold?
They’re best warm, but still tasty at room temp—perfect for picnics or lunchboxes.

Can I make these halal-friendly?
Yes! Use halal-certified turkey pepperoni, chicken sausage, or keep them vegetarian.

Can I double the recipe?
Absolutely—just bake in batches or use two baking sheets.

Conclusion

Easy Pizza Bombs are the kind of recipe that brings instant smiles. They’re fun to make, ridiculously satisfying to eat, and endlessly customizable for whatever flavors you’re craving. Whether you’re feeding a crowd or just looking for a fun way to shake up pizza night, these little pockets of cheesy, saucy joy are guaranteed to hit the spot.

If you make them, tag me with your creations—I love seeing how you stuff your pizza bombs!

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