Cheesy Pizza Bombs are bite-size dough balls stuffed with pepperoni and melty mozzarella, then finished with a garlic butter brush and a side of warm marinara.

What I like about this version is how it hits all the good parts of pizza in a smaller, snacky form. The outside bakes up deep golden, and the buttery topping makes them taste like garlic bread and pizza at the same time.

For me, these are especially good for game day snacks, casual hangouts, or an easy dinner with a big salad. I always set out warm marinara and a little crushed red pepper so everyone can dip and spice theirs up.

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Why You’ll Love This Recipe

Fast and Easy: Refrigerated dough keeps things simple, and you’re in and out of the oven quickly.

Garlic Butter Finish: Brushing the tops gives you that familiar pizzeria flavor without any extra fuss.

Real Pizza Flavor: Pepperoni, mozzarella, and Italian seasoning taste like pizza, just in a neat little bite.

Great for Sharing: They’re easy to pass around, and you can keep marinara warm for dipping.

Air Fryer Friendly: When I don’t want to heat the oven, the air fryer works great for a quick batch.

Key Ingredients

Dough and filling

Refrigerated biscuit dough: I like the 16-ounce can because it’s reliable and bakes up fluffy. Pizza dough works too if that’s what you have.
Pepperoni slices: Regular pepperoni is my go-to here. If your slices are really big, tear them in half so the dough seals easier.
Mozzarella cubes: Use low-moisture mozzarella if you can. It melts well without making the inside too wet.
Dried Italian seasoning: This gives it that “pizza shop” taste with almost no effort. Keep it light inside so it doesn’t overpower the filling.

Garlic butter topping

Unsalted butter: Melted butter is what makes the tops taste like garlicky breadsticks. I prefer unsalted so you can control the salt.
Garlic powder: Garlic powder is easy and evenly flavors the butter. Fresh garlic can burn faster at this temp, so I stick with powder here.
Dried Italian seasoning: A little in the butter makes the outside taste more like pizza crust. It also looks nice baked on top.
Parmesan cheese: The grated kind is perfect for this. It adds a salty, savory bite on the outside.
Fresh parsley: Totally optional, but it makes them look a little more finished. If you don’t have it, skip it.
Salt: Just a small amount helps the topping taste right, especially since the dough is mild.

For serving

Marinara sauce: Warm it up so it’s ready for dipping as soon as the pizza bombs come out. Jarred marinara is completely fine.
Crushed red pepper: This is the easiest way to add heat at the table. I like offering it on the side so everyone can choose.

Recipe Instructions

Preheat the oven: Heat the oven to 400°F and line a baking sheet with parchment paper.
Flatten the dough: Separate the biscuit dough into 8 pieces, then flatten each one into about a 4-inch round.
Add the filling: Place 2 to 3 pepperoni slices and 2 mozzarella cubes in the center, then sprinkle lightly with dried Italian seasoning.
Seal the dough: Wrap the dough up around the filling and pinch the seams tightly to seal. Roll into a smooth ball and place seam-side down on the baking sheet.
Mix the garlic butter: Stir the melted butter, garlic powder, Italian seasoning, Parmesan, parsley (if using), and salt together in a small bowl.
Brush the tops: Brush each dough ball generously with the garlic butter mixture.
Bake: Bake for 12 to 15 minutes, until deep golden brown and cooked through.
Finish and rest: Brush with any remaining garlic butter while hot, then let them rest for about 3 minutes.
Serve: Serve warm with warmed marinara on the side, plus crushed red pepper if you like.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Seal the seams well. Press and pinch until you don’t see any thin spots. If the dough tears, patch it with a little extra dough before rolling it into a ball.

Keep the filling centered. If the pepperoni and cheese drift to one side, that side is more likely to leak. A centered filling is easier to wrap evenly.

Use parchment paper. Cheese leaks happen sometimes even when you seal well. Parchment keeps cleanup simple and helps prevent sticking.

Don’t overbake them. Pull them when they’re deep golden and the tops feel set. If they go too long, the dough can dry out a bit.

Go easy on the Italian seasoning inside. A light sprinkle is enough. Most of the flavor comes from the pepperoni, cheese, and the garlic butter topping.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Marinara bar: Keep the marinara warm and add a few extras like crushed red pepper, grated Parmesan, and a drizzle of hot honey if you like that combo. People can dip and customize.
Salad: A simple Caesar or chopped Italian salad is great with these. Something crisp is nice next to the rich, buttery topping.
Veggies: Serve with crunchy raw veggies like cucumber, bell pepper strips, and carrots. Ranch or a simple Italian dressing works fine for dipping.
Soup night: These are really good with tomato soup. It turns into an easy dinner without making a full pizza.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. They’re best the first day, but they still reheat well for quick snacks.

For reheating, I like the oven or air fryer so the outside stays a little crisp. The microwave works too, but the dough will be softer.

You can assemble them ahead, cover, and refrigerate for several hours before baking. If they’re cold going into the oven, they may need an extra minute or two.

If you want them to last longer, you can freeze baked pizza bombs in an airtight container. Thaw in the fridge overnight, then warm them back up until hot.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

How do I keep the cheese from leaking out?

Pinch the seams really tightly, then roll the ball so the dough is smooth and even. I also try not to overstuff them, since that stretches the dough thin and makes leaks more likely.

Can I use pizza dough instead of biscuit dough?

Yes. Cut pizza dough into 8 equal pieces, stuff and seal the same way, then bake until golden. Pizza dough sometimes needs a couple extra minutes depending on the brand and thickness.

Can I use string cheese instead of cubes?

Definitely. I actually like string cheese here because it’s easy to portion and melts consistently. Cut each stick into a couple pieces so it fits comfortably in the center.

Can I make these in the air fryer?

Yes. Air fry at 350°F for about 8 to 10 minutes in a single layer, until they’re nicely browned and cooked through. You may need to work in batches depending on the size of your basket.

What should I serve with pizza bombs besides marinara?

Ranch is a classic with pepperoni and mozzarella, and a creamy garlic dip is good too. If you want something spicier, try pizza sauce mixed with a little hot sauce.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Cheesy Pizza Bombs

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Prep Time: 15

Cook Time: 14

Total Time: 29

Serving Size: 8

Bite size cheesy pepperoni stuffed pizza dough bombs brushed with garlic butter and served with warm marinara