Description
Delicious and easy-to-make pizza bombs filled with marinara, mozzarella, and pepperoni, baked to golden perfection.
Ingredients
Scale
- 1 can Pillsbury Grands (Flaky Layers, cut in half long ways)
- 1 cup marinara sauce
- 1 cup shredded mozzarella
- ¾ cup pepperoni (cut into quarters)
- 3 cloves of garlic (minced)
- ¼ cup melted butter
- 1 tablespoon italian seasonings
- Shredded parmesan for topping
Instructions
- Preheat oven to 350 degrees.
- Cut biscuits in half, splitting one biscuit into two equal circles. Using your hands or a small rolling pin, flatten each biscuit half.
- In a small mixing bowl, mix together marinara sauce, mozzarella and pepperoni.
- Scoop about 1-½ tablespoons of the pizza mixture into the center of each flatten biscuit. Grad out and up the edges around the biscuit, pinching them together at the top until a ball is formed. Be sure all of the dough is pinched and connected around the pizza filling.
- Using a 12-cup muffin tin, place each bomb inside the muffin tin, pinched side down. Do this until the entire muffin tin is filled with the first 12 bombs.
- In a small mixing bowl, combine the melted butter and Italian seasoning.
- Using a rubber brush, brush the butter mixture over the tops of each bomb, coating them heavily.
- Top each bomb with a large pinch of parmesan cheese.
- Place pizza bombs inside of the oven and cook for 12-14 minutes or until golden brown.
- When done, allow bombs to cool on a cooling rack for a few minutes before serving.
Notes
- These pizza bombs can be served with extra marinara for dipping.
- Feel free to customize the filling with other ingredients like vegetables or different meats.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg