I love sharing simple snacks like Cheesy Pepperoni Pizza Bombs. I make them when I want a warm, cheesy bite that kids and adults both enjoy, and they come together fast. I also like to try other small-bite recipes like buffalo chicken bombs for a fun change.
Dad James taught me to roll the dough tight so nothing leaks. I still use his trick when I bake these for family nights.
What You’ll Need
- 1 can refrigerated pizza dough
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- 1/4 cup marinara sauce (for dipping)
My Trusted Kitchen Tools
I keep tools simple. I use a small rolling pin, a sharp knife, a baking sheet, and a pastry brush. When I make quick skillet or oven snacks I often reach for ideas from my go-to breakfast recipes like breakfast pizza hash brown crust to inspire flavors.
Bringing It All Together
- Preheat the oven to 375°F (190°C).
- Open the can and unroll the pizza dough on a clean surface.
- Sprinkle a little flour to stop sticking.
- Cut the dough into 2-inch squares.
- Place a heaping tablespoon of mozzarella in each square center.
- Add a slice or two of pepperoni on the cheese.
- Sprinkle a pinch of Parmesan over each.
- Dust each with garlic powder and dried oregano.
- Fold the corners into the center to form a ball.
- Roll each ball gently to seal it tight.
- Place the balls on a baking sheet with space between.
- Brush the tops with olive oil.
- Bake 12 to 15 minutes until golden and puffed.
- Pour marinara into a small bowl for dipping.
- Let the pizza bombs cool a bit before serving.
Making It Your Own (Swaps & Ideas)
Swap pepperoni for cooked sausage, diced ham, or chopped veggies for a different bite. Try a mix of cheeses or add a small spoon of pesto inside. For a garlic twist, fold in a tiny bit of roasted garlic or try a twist inspired by cheesy garlic chicken wraps flavors.
How We Love to Serve It
We serve these warm with marinara for dipping. They work well with a side salad or a simple bowl of mixed olives. For a party, I place them on a platter with toothpicks and small dipping bowls.
A Few Tips For Success
Seal the dough well so the cheese does not leak. Use a light dust of flour to keep squares from sticking. Bake until golden; underbaked dough can be doughy inside.
Saving Some For Later
Cool fully, then store in an airtight container in the fridge for up to 3 days. To freeze, place on a tray until firm, then transfer to a freezer bag for up to 1 month. Reheat in a 350°F oven until warmed through.
From My Kitchen to Yours
I hope these Cheesy Pepperoni Pizza Bombs bring a little joy to your table. I make them for quick snacks and lazy weekend meals, and I know your family will enjoy them too.
Your Questions, Answered
Can I reheat Cheesy Pepperoni Pizza Bombs and keep them crispy?
I reheat in a 350°F oven for 8 to 10 minutes. The oven keeps the outside crisp and the inside melty.
Can I make Cheesy Pepperoni Pizza Bombs ahead of time?
Yes. You can assemble and freeze them on a tray. Move to a bag and bake from frozen, adding a few extra minutes to the bake time.
Can I change the filling in Cheesy Pepperoni Pizza Bombs?
Absolutely. Use cooked sausage, diced chicken, veggies, or different cheeses. Keep the filling small so the dough seals well.
Print
Cheesy Pepperoni Pizza Bombs
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Contains Meat
Description
Quick and easy cheesy pepperoni pizza bites that are perfect for snacks or family gatherings.
Ingredients
- 1 can refrigerated pizza dough
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- 1/4 cup marinara sauce (for dipping)
Instructions
- Preheat the oven to 375°F (190°C).
- Open the can and unroll the pizza dough on a clean surface.
- Sprinkle a little flour to stop sticking.
- Cut the dough into 2-inch squares.
- Place a heaping tablespoon of mozzarella in each square center.
- Add a slice or two of pepperoni on the cheese.
- Sprinkle a pinch of Parmesan over each.
- Dust each with garlic powder and dried oregano.
- Fold the corners into the center to form a ball.
- Roll each ball gently to seal it tight.
- Place the balls on a baking sheet with space between.
- Brush the tops with olive oil.
- Bake for 12 to 15 minutes until golden and puffed.
- Pour marinara into a small bowl for dipping.
- Let the pizza bombs cool a bit before serving.
Notes
Seal the dough well to prevent cheese leakage. Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 25mg
Keywords: pizza bombs, cheesy snacks, pepperoni bites