Cheesy Pepperoni Pizza Bombs: A Comfort Food Delight

Ingredients

Main Ingredients

• 1 (16‑ounce) can refrigerated biscuit dough
• 12 slices pepperoni, chopped
• 1 cup shredded mozzarella cheese
• ½ cup shredded sharp cheddar cheese

Sauce & Glaze

• ½ cup marinara sauce (store‑bought or homemade)
• 3 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder

Seasonings & Garnish

• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• Fresh parsley, chopped (for garnish)
• 1 large egg, lightly beaten (for egg wash)

Instructions

Assembling the Bombs

1. Place Filling. Spoon about 1 tablespoon of the pepperoni‑cheese mixture onto the center of each flattened dough circle. Avoid over‑filling; a modest amount allows the dough to seal without tearing.
2. Seal the Edges. Fold the dough over the filling to create a half‑moon shape, then pinch the edges together firmly. For a tighter seal, press the edges with the tines of a fork, creating a decorative ridge that also helps prevent leakage.
3. Egg Wash. Brush each sealed bomb with the beaten egg. This step adds a glossy finish and helps the butter‑garlic glaze adhere during baking.
4. Butter‑Garlic Glaze. In a small bowl, whisk together melted butter and garlic powder. Drizzle or brush the glaze over the tops of the bombs, ensuring every surface is lightly coated for flavor and color.
5. Bake. Arrange the bombs on a parchment‑lined baking sheet, leaving a little space between each. Bake in a preheated 375°F (190°C) oven for 18‑22 minutes, or until the tops are golden brown and the cheese inside is bubbling. The dough should puff up, creating a light, airy interior.