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Gooey Cheesy Pepperoni Pizza Bombs Recipe

Gooey Cheesy Pepperoni Pizza Bombs Recipe

Gooey cheesy pepperoni pizza bombs bake up golden, soft, and melty—perfect for dipping, sharing, and easy comfort.
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Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings:12
Course:Main Course
Cuisine:American
Calories:210
Ingredients Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temp
  • 6 oz pepperoni slices regular or mini
  • 8 oz mozzarella cheese cut into small cubes (or low-moisture string cheese pieces)
  • 1/2 cup marinara sauce plus more for dipping
  • 2 tbsp olive oil for the pan, if needed
  • For the garlic butter finish:
  • 3 tbsp butter melted
  • 2 cloves garlic finely minced (or 1/2 tsp garlic powder)
  • 1 tbsp grated parmesan optional
  • 1 tsp Italian seasoning or dried oregano
  • Pinch of salt
  • 1 tbsp chopped parsley optional
  • Optional add-ins use sparingly so they seal well:
  • A pinch of red pepper flakes
  • A few basil leaves chopped
  • A small spoon of pizza sauce inside each only if you seal very well

Method
 

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
  2. Let the dough rest at room temperature until soft and stretchy, about 30 minutes if it was refrigerated.
  3. Cut the dough into 12 equal pieces. If you want smaller bites, cut into 16 pieces instead.
  4. Flatten one dough piece into a small circle in your palm or on a lightly floured surface. You want it about 3–4 inches wide.
  5. Place 2–3 pepperoni slices in the center, then add a cube (or two small cubes) of mozzarella on top.
  6. Bring the dough edges up around the filling like you’re wrapping a little bundle. Pinch the seams tightly.
  7. Roll the sealed dough gently between your hands to form a smooth ball. If you see any openings, pinch again—this is where cheese likes to escape.
  8. Place the dough balls seam-side down on the baking sheet, spaced a couple inches apart so they can puff.
  9. Bake for 12–15 minutes, until the tops are golden and the bottoms look lightly browned. You’ll notice a gentle sizzle and a puffed, bakery-style look.
  10. While they bake, melt the butter and stir in garlic, Italian seasoning, parmesan (if using), and a pinch of salt.
  11. When the pizza bombs come out, brush them right away with the garlic butter. The surface will look glossy and smell like a pizzeria.
  12. Serve warm with marinara for dipping. If any cheese bubbled out and crisped on the pan, consider it a bonus.

Notes

  • Dough temperature matters more than people think. When dough is cold, it pulls back and makes sealing frustrating. Give it time to relax so you can shape smooth circles without tearing. If your kitchen is chilly, place the dough in a lightly oiled bowl and set it near the oven while it preheats.
  • Cut cheese into small cubes rather than shredding it. Shreds melt faster and can leak sooner, while cubes stay tucked inside longer and create that gooey center you want. If you’re using string cheese, slice it into short pieces and keep the amount modest.
  • Pepperoni releases oil as it heats, which is part of what makes these taste so good. But too many slices can make the inside greasy and the dough harder to seal. Two or three slices per bomb is usually perfect.
  • Be deliberate with sealing. Pull the dough edges up, pinch at the top, then pinch the sides. Roll gently in your hands until you feel the seam disappear. If you’re seeing cracks, don’t ignore them—patch them with a tiny bit of dough and pinch again.
  • Bake until you see clear signs of doneness: puffed tops, golden color, and a slightly firm surface when tapped lightly. Underbaked dough will feel pale and soft, and it won’t hold its shape as well.
  • Brush with garlic butter while hot. This is when the dough absorbs flavor best, and it gives that glossy, just-out-of-the-pizzeria finish. If you’re serving later, reheat first, then brush again for the freshest taste.