If there’s one thing I’ve learned over the years of cooking for family get-togethers, movie nights, and spontaneous weekend hangouts, it’s that bite-sized snacks always win. And when those snacks are warm, gooey, and wrapped in golden, buttery dough—well, let’s just say, they don’t last long on the plate. These Cheesy Pepperoni Pizza Bombs are everything you love about pizza, packed into a fluffy little pocket of goodness. They’re a total crowd-pleaser, and the best part? They’re super easy to whip up.

I first started making these a few years ago when I needed something quick but fun for a last-minute game night. I had a can of refrigerated biscuits, some leftover pepperoni, and a block of mozzarella—and just like that, pizza bombs were born. Since then, they’ve become a staple in my snack rotation. Whether it’s for parties, lunchbox treats, or lazy Sunday snacks, these are always a hit.

They’ve got that crispy, golden exterior brushed with garlic butter and sprinkled with Parmesan, and inside? A cheesy, pepperoni-filled center with a little burst of marinara. Honestly, they’re dangerously addictive. I usually make a double batch just to be safe.

Alright, let’s get into it!

Ingredients You’ll Need

1 can of refrigerated biscuit dough (8 biscuits)
1/2 cup marinara sauce (plus extra for dipping)
16 slices of pepperoni
8 cubes of mozzarella cheese (cut small enough to fit inside the dough)
2 tablespoons melted butter
1 clove garlic, minced
Salt and pepper to taste
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese

STEPS: Getting Started with Prep and Assembly

Step 1: Preheat and Prep Your Baking Sheet

Go ahead and preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper and lightly grease it with butter to make sure the pizza bombs don’t stick. That little bit of butter also helps the bottoms get that perfect golden crisp—trust me on this.

Step 2: Prep the Biscuit Dough

Take each biscuit from the can and cut it in half—this gives you 16 pieces total. Flatten each half into a small disc using your palm or thumb. You want them just wide enough to wrap around the filling without tearing.

Step 3: Add the Filling

Here’s where the magic happens. In the center of each flattened biscuit, spoon a small amount of marinara sauce (not too much or it’ll leak!), then top with one slice of pepperoni and a cube of mozzarella. Keep everything centered to make sealing easier.

Step 4: Seal the Bombs

Carefully bring the edges of the dough up over the filling and pinch them together to seal. Make sure you press firmly and that there are no gaps—this helps keep all that cheesy goodness inside while they bake. Once they’re sealed, place them seam-side down on your prepared baking sheet.

Now that your pizza bombs are all snug and sealed on the baking sheet, it’s time to turn up the flavor. This next part is where things go from “that looks good” to “I need that in my mouth right now.” The garlic butter topping not only makes them smell incredible, but it also gives that crisp golden crust an extra boost of savory flavor. And if you’re the type who likes to put your own twist on things, I’ve got a few fun variations for you to try too.

Let’s finish these pizza bombs off the right way!

STEPS: Brushing, Baking, and Serving

Step 5: Make the Garlic Butter Mixture

In a small bowl, mix together the melted butter, minced garlic, a pinch of salt and pepper, and the Italian seasoning. Give it a quick stir and make sure everything’s well combined. This mixture is going to soak into the tops of the dough as it bakes and give you that rich, buttery, herby flavor we all love.

Step 6: Brush the Pizza Bombs

Using a pastry brush (or even the back of a spoon if you’re in a pinch), generously brush the tops of each pizza bomb with the seasoned butter mixture. Don’t be shy here—the more you brush on, the more flavorful your bombs will be. Once they’re all coated, sprinkle a little grated Parmesan cheese on top. This adds a bit of sharpness and gives the tops that extra crisp once baked.

Step 7: Bake to Golden Perfection

Pop the tray into your preheated oven and bake for 15 to 20 minutes. You’ll know they’re done when the tops are golden brown and the dough is puffed and cooked through. Keep an eye on them around the 15-minute mark. If you’re working with a particularly hot oven, they may cook a little faster.

Tips for Success and Variations

Alright, here’s where we can have a little fun. While classic pepperoni and mozzarella are always a winner, there’s plenty of room to get creative.

Switch up the meat: Not a pepperoni fan? Try cooked crumbled sausage, shredded rotisserie chicken, or even chopped ham.
Add veggies: Sneak in some chopped mushrooms, bell peppers, or black olives. Just make sure whatever you add isn’t too watery—moisture is the enemy of that perfect seal.
Play with the cheese: Mozzarella melts beautifully, but sharp cheddar, provolone, or a little bit of cream cheese can add a unique flavor twist.
Spice it up: Add a pinch of red pepper flakes to the marinara or sprinkle a bit into your butter mix if you like a little heat.

These pizza bombs are also super freezer-friendly. You can assemble them ahead of time and pop them in the freezer on a tray. Once frozen solid, transfer them to a zip-top bag. When you’re ready to eat, bake straight from frozen—just add a few extra minutes to the cooking time. Perfect for those nights when you want something quick, easy, and totally comforting.

Cheesy Pepperoni Pizza Bombs