Pizza bombs are destined to be a meal plan favorite for pint-sized and full-sized family members alike. Chewy, Parmesan-flecked dough surrounds tangy pizza sauce, spicy pepperoni, and a gooey knob of melted cheese perfect for Pizza Friday, after-school snacks, or absolutely no reason at all.
- Cooking spray
- 1 pound pizza dough, at room temperature for 1 hour
- 6 teaspoons marinara sauce, divided, plus more for serving
- 24 slices pepperoni
- 6 ounces low-moisture mozzarella cheese, cut into 12 pieces
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 cup grated Parmesan cheese, divided
- 1 1/2 teaspoons Italian seasoning, divided
- Arrange a rack in the middle of the oven and heat to 375°F. Coat a 12-cup muffin tin with cooking spray.
- Divide pizza dough into 12 equal portions (about 1 1/4 ounces each). Working with one piece of dough at a time, roll into a ball, then use your fingers to flatten and stretch into a 3- to 4-inch round. Repeat with remaining pieces of dough.
- Place 1/2 teaspoon of the marinara sauce in the center of each dough round (no need to spread the sauce), then top each with a piece of mozzarella cheese and 2 slices of pepperoni. Fold the edges of the dough up and round the filling, then pinch them together, forming a small bundle.
- Stir the butter, garlic, and salt together in a small bowl. Dip the pizza bombs, one at a time, into the butter mixture, and turn to coat. Place seam-side down into each muffin well. Sprinkle the top of each pizza bomb with 1/4 teaspoon Parmesan cheese and a pinch of Italian seasoning.
- Bake until golden-brown, 15 to 20 minutes. Remove from the pan and cool for 5 minutes or until cool enough to handle. Serve with warm marinara sauce.
- Make ahead: To freeze, assemble pizza bombs, including dipping and sprinkling, but place the bundles on a parchment-lined baking sheet instead of in muffin cups. Freeze until solid, then transfer pizza bombs to a gallon-sized freezer bag and store in the freezer for up to 2 weeks. Bake from frozen at 375°F until golden-brown and hot, 20 to 25 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.