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–+ servings

California-Style Pizza Bombs

These cheesy pizza bombs are a quick and easy appetizer, bursting with pepperoni and mozzarella in a buttery, golden biscuit.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Appetizer, Bread
Cuisine: American, Italian
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

For the Pizza Bombs
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8 count) such as Pillsbury Grands
  • 4 oz fresh mozzarella cheese cut into 8 small cubes
  • 16 slices pepperoni each slice cut into quarters
For the Butter Topping
  • 4 tbsp unsalted butter melted
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1 1/2 tbsp grated Parmesan cheese
For Serving
  • 1 cup marinara sauce warmed, for dipping

Method
 

Prepare the Pizza Bombs
  1. Preheat your oven to 375°F. Line a large baking sheet with parchment paper and lightly grease it with nonstick cooking spray.
  2. Separate the 8 biscuits and cut each one in half. Roll each half into a ball, then flatten it into a small circle about 3 inches across. Place 4 pepperoni quarters and one mozzarella cube in the center of each circle.
  3. Bring the edges of the dough up around the filling and pinch firmly to seal. Place each bomb seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
Add Topping and Bake
  1. In a small bowl, whisk together the melted butter, garlic powder, oregano, parsley, and Parmesan cheese. Brush this mixture generously over the tops of each pizza bomb.
  2. Bake in the preheated oven for 15 to 20 minutes, until the bombs are golden brown and the filling is bubbly.
  3. Remove from the oven and let cool for 2 minutes. Serve warm with the heated marinara sauce for dipping.

Nutrition

Calories: 285kcalCarbohydrates: 26gProtein: 9gFat: 17gSaturated Fat: 7gCholesterol: 35mgSodium: 720mgFiber: 1gSugar: 5g

Notes

For a spicier kick, swap half the pepperoni for sliced jalapeños or add red pepper flakes to the butter.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 5 minutes.
Assemble these up to 6 hours ahead, keep covered in the fridge, then brush with butter and bake just before serving.
Don't skip sealing the edges tightly or the cheese may leak out during baking.
Serve with ranch dressing or a California-style aioli alongside the marinara for extra flavor.
If using smaller biscuits, you may get 16 mini bombs; adjust baking time to 10–12 minutes.

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