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Golden brown pizza bombs baked in a cast iron skillet with melted mozzarella, pepperoni, Italian garlic butter, Parmesan, and marinara dipping sauce.

Pizza Bombs

These easy Pizza Bombs are stuffed with gooey mozzarella, pepperoni, and pizza sauce, then brushed with a flavorful Italian garlic butter. Baked in a cast iron skillet until golden brown with crispy Parmesan edges, they're the perfect appetizer, game day snack, or easy family dinner.
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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings: 8
Course: Appetizer, Side Dish, Snack
Cuisine: Italian, Italian-American, Italian-Inspired
Calories: 335
Ingredients Equipment Method Video Notes

Ingredients
  

Pizza Bombs
Italian Garlic Butter
For Serving

Equipment

  • 10-inch Cast Iron Skillet (preferred): creates beautifully golden bottoms and a pull-apart presentation that's perfect for serving
  • Large Baking Sheet: a great alternative if you prefer crispier edges on every pizza bomb or want to spread them out while baking
  • Small mixing bowl: for preparing the Italian garlic butter
  • Pastry brush: for brushing the seasoned butter over the pizza bombs before and after baking
  • Rolling pin (optional): helps flatten the biscuit dough evenly

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 10-inch cast iron skillet with butter or cooking spray. (Alternatively, prepare a large baking sheet with parchment paper)
  2. In a small bowl, stir together the melted butter, garlic, garlic powder, Italian Seasoning, parmesan, and salt. Set aside.
  3. Separate the biscuits and flatten each into a 4-inch circle, leaving the center slightly thicker than the edges.
  4. Spoon 1 tsp pizza sauce into the center of each biscuit, leaving about a ½-inch border around the edges.
  5. Top each with 3 mini pepperoni slices, 1 cube of mozzarella, and a small sprinkle of Parmesan cheese (optional).
  6. Bring the edges of the dough up around the filling and pinch tightly to completely seal. Roll gently into a smooth ball and place seam-side down in the prepared cast iron skillet, arranging them so they're just barely touching. (Or space them about 2 inches apart on the large baking sheet.)
  7. Brush each pizza bomb generously with about two-thirds of the Italian garlic butter.
  8. Bake for 18-22 minutes, or until the tops are deep golden brown and the biscuit dough is fully cooked.
  9. Immediately brush with the remaining garlic butter. Sprinkle with additional Parmesan and fresh basil, if desired.
  10. Serve warm with marinara sauce for dipping.

Video

Notes

  • Cheese Tip: Use low-moisture mozzarella cut into cubes for the best cheese pull and to help prevent leaking during baking. Or opt for mozzarella pearls.
  • Seal Well: Pinch the seams tightly and place the pizza bombs seam-side down to help keep the filling inside while baking.
  • Sauce Tip: Resist the urge to overfill with pizza sauce. One teaspoon is enough to keep the dough from becoming soggy.
  • Skillet Tip: Arranging the pizza bombs so they're just barely touching creates a soft, pull-apart center while still allowing the tops to brown beautifully.
  • Make Ahead: Assemble the pizza bombs up to 24 hours in advance, refrigerate, then brush with the garlic butter just before baking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a 350°F oven for 8-10 minutes or in a 350°F air fryer for 3-4 minutes until warmed through.
  • Freezing: Freeze baked pizza bombs in a freezer-safe container for up to 2 months. Reheat from frozen in a 350°F oven until hot.
  • Baking Sheet Option: Arrange the pizza bombs on a parchment-lined baking sheet about 2 inches apart and bake for 16-18 minutes, or until golden brown.
  • Nutrition (per serving, 8 servings): 335 calories, 20g fat, 24g carbs, 13g protein, 1g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.