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Golden cheesy pepperoni pizza bombs on a parchment-lined baking sheet fresh from the oven

Cheesy Pepperoni Pizza Bombs

Golden, gooey pizza bombs stuffed with mozzarella and pepperoni, baked until crispy and served with warm marinara sauce for dipping. Ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 portions
Course: Appetizer, Snack
Cuisine: American, Italian-American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package refrigerated pizza dough at room temperature
  • 1 cup shredded mozzarella cheese whole-milk preferred for best melt
  • 1 cup sliced pepperoni mini pepperoni recommended
  • 0.25 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano rub between fingers before using to release more flavor
  • 2 tbsp olive oil for brushing tops before baking
  • 1 cup marinara sauce for dipping, warmed before serving

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Pastry brush
  • Pizza cutter or knife

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Roll out refrigerated pizza dough on a lightly floured surface and cut into even 2-inch squares using a knife or pizza cutter.
  3. Place about 1 tablespoon of shredded mozzarella in the center of each dough square. Add one or two pepperoni slices on top. Sprinkle with Parmesan cheese, garlic powder, and dried oregano.
  4. Gather the four corners of each square toward the center and pinch firmly together to seal the filling inside. If the dough springs back, let it rest 2 minutes then try again. Roll each bomb gently between your palms to form a smooth ball.
  5. Place pizza bombs seam-side down on the prepared baking sheet. Brush the tops with olive oil.
  6. Bake for 12 to 15 minutes until golden brown and puffed. Start checking at 12 minutes as oven temperatures vary. Serve warm with marinara sauce for dipping.

Notes

To freeze: assemble unbaked bombs, freeze on a parchment tray, then transfer to a zip bag. Bake from frozen at 375F adding 4 to 5 extra minutes. To reheat leftovers: use oven or air fryer at 350F for 5 to 8 minutes. Avoid the microwave as it softens the dough.