Cheesy Pizza Bombs Recipe

Golden, gooey, and loaded with irresistible cheese pull, these Cheesy Pizza Bombs are the ultimate finger food for parties, movie nights, or casual dinners. Each bite bursts with the nostalgic flavor of your favorite pizza—tangy marinara, stretchy mozzarella, and warm, pillowy dough. They’re baked to bubbly perfection and brushed with garlic butter for a crave-worthy finish.

If you love pizza but want something quick and handheld, these pizza bombs are your new best friend. Think of them as bite-sized pockets of joy: soft on the outside, molten in the center. Plus, they’re endlessly customizable—add pepperoni, olives, or even jalapeños to make them your own.

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Ingredients for this Cheesy Pizza Bombs Recipe

• 1 can refrigerated biscuit dough (8-count)
• 1 cup shredded mozzarella cheese
• ½ cup mini pepperoni (optional)
• ½ cup pizza sauce (plus extra for dipping)
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley (or ½ teaspoon dried)
• ¼ cup grated Parmesan cheese
• Olive oil or non-stick spray for greasing

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Step 1: Prep the Oven and Dough

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or baking sheet with olive oil or non-stick spray. Open the biscuit can and separate the dough rounds. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.

Step 2: Add the Fillings

Spoon about 1 teaspoon of pizza sauce into the center of each flattened biscuit. Top with a small pinch of mozzarella cheese and a few mini pepperoni slices (if using). Be careful not to overfill.

Step 3: Seal and Shape

Carefully gather the edges of the dough and pinch them together to seal the filling inside, forming a ball. Place each sealed pizza bomb seam-side down into the prepared muffin tin or on the baking sheet.

Step 4: Bake to Perfection

Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the dough is cooked through.

Step 5: Garlic Butter Finish

While the pizza bombs are baking, mix the melted butter with garlic powder and chopped parsley. As soon as the pizza bombs come out of the oven, brush them generously with the garlic butter and sprinkle Parmesan cheese over the top.

Let them cool slightly before serving with extra warm pizza sauce for dipping.

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Frequently Asked Questions

What type of dough works best?

Refrigerated biscuit dough is quick and easy, but you can also use homemade pizza dough or crescent roll dough.

Can I make these ahead of time?

Yes! Assemble the bombs and refrigerate them for up to 24 hours before baking. Just add a couple of extra minutes to the bake time.

How can I make them vegetarian?

Simply skip the pepperoni or swap it for veggies like mushrooms, bell peppers, or olives.

What’s the best dipping sauce?

Classic marinara works great, but ranch, garlic butter, or even spicy sriracha mayo can be delicious alternatives.

Can I air fry them?

Definitely! Air fry at 350°F (175°C) for 8–10 minutes until golden and cooked through.

How do I prevent leaks?

Don’t overfill and make sure to pinch the dough tightly closed before baking.

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