Ultimate Air Fryer Pizza Bombs
Ingredients
Method
- Open the can of biscuits and carefully separate each biscuit into two thin rounds by peeling them apart at the layers. You should have 16 pieces total.
- Cut each pepperoni slice into quarters. Place 8 pieces of the quartered pepperoni in the center of each biscuit round.
- Place one cube of mozzarella cheese on top of the pepperoni on each biscuit.
- Fold the edges of the biscuit up and over the filling, pinching the seams together to form a tight ball. Make sure the cheese is completely enclosed so it doesn't leak out during cooking.
- Arrange the stuffed biscuit balls in a single layer in your air fryer basket, leaving space between each one for air to circulate.
- In a small bowl, whisk together the melted butter, garlic powder, and Italian seasoning. Brush this mixture generously over the tops of the dough balls.
- Air fry at 350 degrees F for 5 to 6 minutes, or until the dough is golden brown and cooked through. Serve warm with pizza sauce for dipping.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Pizza Bombs
You know those nights when the kids are hangry and you need something fast that feels like a treat? That’s exactly when I turn to pizza bombs. They’re basically little pockets of joy biscuit dough wrapped around pepperoni and mozzarella, brushed with garlic butter, and air fried until golden. I promise, these are the easiest things you’ll make all week.
Honestly, the first time I made these, a couple oozed cheese all over the pan. Still tasted amazing. My kids didn’t care one bit. They just grabbed them and started pulling apart that cheese stretch. The smell of garlic butter and melting mozzarella will fill your kitchen, and everyone will come running.
These pizza bombs are perfect for summer parties, quick dinners, or just because. No fancy stuff here. Just good food that makes you feel like a kitchen hero without any stress.
Ingredients & Substitutions
Here’s what you need for these pizza bombs. The list is short and sweet most of it is probably in your fridge or pantry right now.
- Refrigerated biscuit dough (8 count): I use Grands! Flaky Layers. They separate easily into thin rounds, which is perfect for stuffing. If you want bigger bombs, use whole biscuits instead of splitting them.
- Pepperoni (32 thin slices): Cut each slice into quarters. You get that little bit of pepperoni in every bite.
- Mozzarella cheese (8 ounces): Cut into 16 cubes. Let it sit at room temperature for a few minutes before filling cold cheese doesn’t melt as well in the short cook time.
- Pizza sauce (1/2 cup): For dipping. Keep it on the side, not inside the bombs, to prevent sogginess.
- Unsalted butter (1/4 cup), garlic powder (1/2 tsp), Italian seasoning (1/2 tsp): The magic topping. Melts into the dough and makes everything smell incredible.
Want to switch things up? Swap the pepperoni for cooked crumbled sausage, chopped ham, or sautéed mushrooms. For a vegetarian version, try diced bell peppers, onions, or olives. Use your favorite pizza sauce homemade or store-bought works great. And if you’re feeling motivated, homemade biscuit dough works too, but honestly, the canned stuff is so easy.
How to Make Pizza Bombs
Making these pizza bombs is almost too easy. I’ll walk you through the four main stages so you know exactly what to look for.
Stage 1: Prep the Dough
Open that can of biscuits and be ready for the pop! Carefully separate each biscuit into two thin rounds by peeling them apart at the layers. You should end up with 16 pieces total. Don’t stress if they tear a little just pinch them back together when you fill them.
Stage 2: Add the Filling
Cut each pepperoni slice into quarters. Place 8 pieces of the quartered pepperoni in the center of each biscuit round. Then put one cube of mozzarella cheese on top. That’s it. You want the filling centered so it’s easier to seal.
Stage 3: Shape and Seal
Fold the edges of the biscuit up and over the filling. Pinch the seams together to form a tight ball. Make sure the cheese is completely enclosed otherwise it’ll leak out during cooking. Don’t worry about perfection here. A couple of my first ones leaked, and they were still delicious.
Stage 4: Brush and Cook
Arrange the stuffed balls in a single layer in your air fryer basket. Leave space between each one for air to circulate. In a small bowl, whisk together the melted butter, garlic powder, and Italian seasoning. Brush this mixture generously over the tops. Air fry at 350°F for 5 to 6 minutes, until golden brown and cooked through.
Tips for Perfect Pizza Bombs
Here are some things I’ve learned from making these pizza bombs more times than I can count.
- Use flaky layers biscuit dough. It separates easily and gives you more surface area for filling. Plus, the layers create a nice texture when cooked.
- Let your cheese come to room temperature. Cold mozzarella straight from the fridge won’t melt completely in that short cook time. Just let it sit out for 5-10 minutes.
- Don’t overfill. Stick to the amounts in the recipe. Too much filling and the seams will burst open.
- Seal tightly. Pinch those seams good. If you see any cheese peeking through, pinch it closed again.
- Check them early. Air fryers vary. Start checking at 5 minutes. You want golden brown, not burnt.
- Serve immediately. The cheese pull is best when they’re hot. And that garlic butter aroma? Irresistible.
Can I Make These Ahead of Time?
Yes! Assemble the pizza bombs, brush with garlic butter, and refrigerate them unbaked for up to 4 hours. Then just air fry them right before serving. This is perfect for parties or when you want to prep dinner in advance.
You can also freeze them. Arrange the unbaked pizza bombs on a baking sheet and freeze until solid. Then transfer to a freezer-safe container for up to 3 months. Bake from frozen at 350°F until heated through just add a couple extra minutes.
Storing and Reheating Leftovers
If you have leftovers (unlikely, but possible), let the pizza bombs cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
For reheating, the air fryer is your best friend. Pop them in at 350°F for 2 minutes. They’ll come out almost as good as fresh. You can also use the oven at 350°F for 5 minutes. Microwaving works in a pinch, but the dough gets a bit soft.
Serve with warmed pizza sauce for dipping. And maybe make extra these disappear fast.
Frequently Asked Questions
Go make these pizza bombs your family will thank you! Tag me in your photos when you do. I love seeing your creations.
Source: Health & Nutrition Research
