• Prep Time: 5 mins
  • Cooking Time: 8 mins
  • Serves: 8

Easy Pepperoni Pizza Bombs

  • Recipe Submitted by on

 Ingredients List

  • 1 tube (about 16 ounces) refrigerated biscuit dough (I used one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits which contains 8 biscuits)
  • 4 tablespoons pizza or marinara sauce, divided; plus more for dipping if desired
  • 24 slices pepperoni, divided
  • 4 ounces mozzarella cheese, cut into eight 1-inch square cubes (diced string cheese may be substituted), divided
  • 4 tablespoons (half of 1 stick) unsalted butter, melted
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder, or to taste
  • 1 to 2 tablespoons finely chopped fresh parsley, optional for garnishing


Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside.

Separate biscuits and add about 1/2 tablespoon pizza sauce, 1 cheese cube, and 3 pieces pepperoni into the center of each biscuit, wrap the dough around the contents, seal, and place on baking sheet with the seam side down.It will be a tight squeeze to get it bundled up and if pizza sauce leaks out, wipe it off with a paper towel and don’t worry about it. Repeat until all dough, sauce, and cheese are used. Bake for about 8 to 9 minutes, or until very lightly golden browned; watch them closely in the last minutes of baking because they can go from un-done to over-done in less than a minute. While rolls bake, prepare the butter mixture.
To a small microwave-safe bowl, add the butter and heat on high power to melt, about 30 to 60 seconds.
Add the Italian seasoning, garlic powder, and stir to combine. As soon as rolls emerge from oven, generously brush each one with the butter mixture, optionally garnish with parsley, and serve immediately with additional pizza sauce if desired. Rolls are best warm and fresh.

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