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–+ servings
Pepperoni Pizza Bombs

Pepperoni Pizza Bombs

Pepperoni Pizza Bombs are quick and easy and a crowd-pleaser! Simple ingredients that you can customize for even the pickiest eater. Ready in 30 minutes or less these pizza bombs are soft and full of delicious melted cheese and pepperoni, skip the takeout and make hot fresh pizza at home!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 bombs
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Ingredients

  • 1 16.3 oz can buttermilk Grands Southern homestyle biscuits (8 count)
  • 1/2 cup pizza sauce or marinara
  • 16 slices pepperoni
  • 8 oz mozzarella cheese cut into 1 inch cubes
  • 2 tablespoons melted butter
  • 1 tablespoon minced garlic
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons shredded parmesan cheese

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Using your hands flatten out the biscuits until they are flat and round. (Check the step-by-step photos above in the post for a visual.)
  • Add 1 1/2 teaspoons pizza sauce to the middle of the flattened biscuit. Add 2 slices of pepperoni and one of the cheese squares.
    1 16.3 oz can buttermilk Grands Southern homestyle biscuits
  • .Bring the middle pieces together and pinch them until they seal. Next, pull up the ends and pinch until all the ends are blended and sealed together.
  • Place the bomb on the prepared baking tray SEAM side down. Repeat until all pizza bombs are assembled.
    1 16.3 oz can buttermilk Grands Southern homestyle biscuits
  • In a small bowl, whisk to combine the butter, garlic, Italian seasoning, salt and pepper. Using a pastry brush, or a spoon, to coat the pizza bombs with the butter mixture. Sprinkle the parmesan cheese evenly on top of the bombs.
    1 16.3 oz can buttermilk Grands Southern homestyle biscuits
  • Bake for 15 to 20 minutes, until golden brown. Let rest for 5 minutes and then serve!

Notes

  • Storage: These pizza bombs are best served fresh. You can store leftovers in an
    airtight container, in the fridge, for up to 3 days. Try reheating them in the oven
    or in an air fryer for best results.
  • Make sure and put the seam side down on the baking tray. Otherwise, the
    pizza bombs spread open while baking, they will taste the same but look a little
    differently. More like a pizza flower, but not in a pretty way, in a messy way.
  • Do not overfill the biscuit, overfilling will cause the sauce and cheese to leak
    out during baking.
  • Keep the biscuits in the refrigerator until you have everything prepped and
    ready to go. The dough holds its shape better when it is at its coldest.
  • Keep the sauce in the middle of the flattened biscuit, this will help seal the
    biscuit if the ends are nice and dry. If the dough gets wet it doesn't seal as
    tightly.
  • These are super easy and really tasty! Customize them to whatever your
    favorite pizza toppings are!
  • If you like your pizza bombs extra saucy, serve them with some extra pizza
    sauce or homemade marinara sauce on the side for dipping.

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 11g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 645mg | Fiber: 1g | Sugar: 3g