Ingredients
Equipment
Method
- Set your oven to 375°F (or preheat your air fryer to 350°F). Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, combine melted butter, garlic powder, and Italian seasoning. Set aside to let flavors meld.
- Open the biscuit can and separate the dough. Flatten each piece slightly with your fingers, creating a round disc.
- Place a small amount of mozzarella (about 1.5 tablespoons) and a few pepperoni slices (3-4 pieces) in the center of each dough round.
- Carefully gather the edges of the dough up and over the filling, pinching firmly to seal. Roll gently into a smooth ball.
- Place the sealed dough balls seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops generously with the seasoned butter mixture, making sure to coat each pizza bomb completely.
- Bake for 12-15 minutes in the oven (or air fry for about 8 minutes) until golden brown and puffed.
- Let them cool for 3-4 minutes before serving to allow the cheese to set slightly. Serve with marinara sauce, ranch dressing, or your favorite dipping sauce.
Notes
Don't overfill the dough - too much cheese and pepperoni will cause the bombs to leak during baking. Seal edges carefully by pinching firmly and placing seam-side down. For best results, brush generously with the seasoned butter. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in the oven or air fryer for optimal texture.
