Description
These pepperoni pizza bombs are small, golden pockets of gooey mozzarella, spicy pepperoni, and tangy marinara wrapped in soft pizza dough, perfect for game nights or quick family dinners.
Ingredients
Scale
- 1 can of refrigerated pizza dough
- 1 cup of pepperoni slices
- 1 cup of shredded mozzarella cheese
- 1/4 cup of marinara sauce
- 1 teaspoon of Italian seasoning
- 1 tablespoon of olive oil
- Parmesan cheese for sprinkling
- Optional: garlic powder
Instructions
- Preheat the oven to 375°F (190°C). Lightly flour a clean surface. Roll out the canned pizza dough into a rectangle and cut it into about 8 squares. Prepare a baking sheet by lining it with parchment paper.
- Place pepperoni slices and a small handful of shredded mozzarella in the center of each dough square. Spoon about 1/2 teaspoon of marinara sauce over the cheese and sprinkle with Italian seasoning. Fold the dough over to form a pouch and pinch the edges to seal.
- Place the sealed bombs seam-side down on the baking sheet, brush each top with olive oil, and optionally sprinkle with Parmesan and garlic powder. Bake for 12-15 minutes, or until golden brown.
- Allow to cool for 2-3 minutes before serving. Best enjoyed warm with extra marinara for dipping.
Notes
Store cooled pizza bombs in an airtight container for up to 3–4 days in the refrigerator, or freeze for up to 2 months. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pizza bomb
- Calories: 240
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 20mg