Ingredients
Method
Prepare the Dough
- 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.
Shape and Cook
- 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
For best results, use refrigerated biscuit dough that is labeled 'flaky layers' as it separates easily and is larger for stuffing.
If your mozzarella cheese is cold straight from the fridge, it may not melt completely in the short cook time; let it sit at room temperature for a few minutes before filling.
You can substitute the pepperoni with cooked crumbled sausage, chopped ham, or sautéed mushrooms for variation.
Store any leftover pizza bombs in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer at 350 degrees F for 2 minutes.
To make ahead, assemble the pizza bombs, brush with garlic butter, and refrigerate unbaked for up to 4 hours. Air fry just before serving.