Description
Cheesy Pepperoni Pizza Bombs: Get ready for warm, gooey perfection! Make these savory bites with our simple recipe. Great for family fun or game night!
Ingredients
Scale
- Dough & Cheese Base:
- 1 lb (450g) store-bought pizza dough, at room temperature
- 1 cup (113g) low-moisture mozzarella cheese, shredded
- 1/4 cup (25g) grated Parmesan cheese
- Flavorful Fillings:
- 1/2 cup (50g) pepperoni, finely chopped
- Sauce & Seasonings:
- 1/2 cup marinara sauce, plus extra for dipping
- 1 tsp garlic powder
- 1 tsp dried oregano
- Finishing Touches:
- 1 tbsp olive oil
Instructions
- Prep the Dough:: First things first, get that pizza dough out of the fridge about 30 minutes before you plan to start. Seriously, it’s a game-changer; cold dough is a nightmare to work with! Flour your surface – I usually make a bit of a mess here, but hey, that’s my kitchen. Roll it out into a large rectangle, maybe 12×18 inches. You want it thin enough to wrap, but not so thin it tears. This is where I sometimes get a little lopsided, but it’s fine, we’re going for rustic charm!
- Cut & Fill the Dough:: Now for the fun part! Use a pizza cutter or a sharp knife to cut your dough into about 16-20 squares. They don’t have to be perfect; mine rarely are. In the center of each square, put a spoonful of marinara, a pinch of mozzarella, some chopped pepperoni, and a sprinkle of Parmesan. Don’t overfill, I learned that the hard way when my first few bombs exploded with cheese! Keep a little space around the edges for sealing.
- Seal Your Pizza Bombs:: This step needs a bit of finesse, but don’t worry if it’s not perfect. Grab two opposite corners of a dough square and bring them to the middle, pinching them together. Then, bring the other two corners up and pinch everything closed, sealing it into a little ball. Make sure there are no gaps, or your cheesy goodness will escape! It smells so good even now, just thinking about it. Some of mine look more like lumpy dumplings, but they still taste amazing.
- Season & Bake:: Once your Cheesy Pepperoni Pizza Bombs are all sealed up, arrange them on a baking sheet lined with parchment paper – trust me, cleanup is a breeze with parchment. Brush the tops with a little olive oil. This helps them get that gorgeous golden-brown crust. Now, sprinkle them generously with garlic powder and dried oregano. This is where the magic happens, filling your kitchen with that undeniable pizza aroma!
- Baking Time:: Pop those beauties into a preheated oven at 400°F (200°C). They usually take about 12-18 minutes, but honestly, every oven is a little different. Keep an eye on them! You’re looking for a beautiful golden-brown crust and cheese that’s bubbly and maybe even oozing just a little. I sometimes turn the tray halfway through to get an even bake, especially if my oven has hot spots.
- Cool & Serve:: Once they’re out of the oven, resist the urge to immediately grab one – they’ll be scorching hot! Let your Cheesy Pepperoni Pizza Bombs cool on the baking sheet for a few minutes. This lets the cheese settle a bit and prevents burnt tongues, which I’ve definitely experienced. Serve them warm with extra marinara for dipping. The smell of fresh-baked dough and melted cheese is just incredible; it’s the best part of the whole process!