Ingredients :
For the Pizza Bombs:
1 can (16 oz) refrigerated biscuit dough (or pizza dough)
1 cup shredded mozzarella cheese
1/2 cup mini pepperoni slices (or regular pepperoni, cut into quarters)
1/4 cup pizza sauce
1/4 cup grated Parmesan cheese
For the Garlic Butter Topping:
1/4 cup unsalted butter, melted
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 tablespoon chopped fresh parsley (optional for garnish)
1/4 teaspoon salt
Optional Dipping Sauces:
Extra pizza sauce
Ranch dressing
Marinara sauce
Garlic aioli
Instructions :
Prepare the Work Surface: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Make the Pizza Bombs:
Cut each biscuit dough round in half.
Place 1 tablespoon of pizza sauce on each half.
Top with shredded mozzarella cheese, pepperoni slices, and a sprinkle of Parmesan cheese.
Seal and Shape:
Fold each biscuit half over the filling to form a triangle.
Pinch the edges tightly to seal.
Place the sealed pizza bombs on the prepared baking sheet.
Bake the Pizza Bombs:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the pizza bombs are golden brown and the cheese is bubbling inside.
Tip: Keep an eye on them after 12 minutes to prevent over-browning.
Once baked, remove from the oven and let them cool slightly for about 5 minutes.
Make the Garlic Butter Topping:
In a small bowl, combine melted butter, minced garlic, dried Italian seasoning, and salt.
Brush the tops of the cooled pizza bombs with the garlic butter.
Serve and Enjoy:
Garnish the pizza bombs with chopped fresh parsley (optional).
Serve the pizza bombs warm with extra pizza sauce, marinara sauce, or ranch dressing for dipping.
Tips:
Pillsbury Grands biscuits work great for this recipe.
You can add other toppings to the pizza bombs, such as mushrooms, onions, or bell peppers.
For extra cheesy pizza bombs, add a small piece of mozzarella cheese to the top of each pizza bomb before baking.
