Pizza Bombs
Pizza bombs are essentially stuffed biscuits and I grilled mine but you could just as easily make them in the oven. Pillsbury Original biscuits rolled out thin, fresh grated pepper jack and pepperoni inside, egg wash and Parmesan on top, grilled till golden brown. Eat alone or serve with pizza sauce or marinara for dipping. They’re insanely easy to make and they’re filling enough where you could eat them for lunch or dinner.
Author’s Notes
Put Your Own Twist On Them
These are super simple to make, you can put your own twist on them. I do recommend freshly grated cheese. It’s gonna give you that nice cheese pull.
You can add jalapeños, you can stuff them with some sausage, you can even do some ham and pineapple. You know, these are for you to make however you wanna make these.
You can also do this in your oven. I did them on my grill, or you can even do them on the air fryer.
Miguel
What You’ll Need For Pizza Bombs
| Ingredient | Notes |
|---|---|
| Pillsbury Original biscuits | One can = eight bombs. I used Original flavor but feel free to use your favorite kind. |
| Pepper jack cheese | Grate your own. That’s where the cheese pull comes from. Feel free to swap this out for whatever cheese you like. |
| Pepperoni | Four slices go inside the biscuit and one on top. |
| Egg | Beaten. For the wash on top. |
| Oregano | For sprinkling on top after the egg wash. |
| Parmesan cheese | For sprinkling on top. Use Italian seasoning or chili flakes if that sounds better to you. |
| Pizza sauce or marinara | For dipping. Not for stuffing inside. |
See recipe card below for exact measurements.
How to Make Pizza Bombs
Separate the biscuits. You’ll get eight from one can. Roll each biscuit out thin with a rolling pin.
Place freshly grated cheese in the center of each biscuit.
Place four slices of pepperoni on top of cheese.
Add more cheese on top of the pepperoni.
Pull the dough up around the edges and pinch together, forming a seal. Flip seam side down.
Brush the top with egg wash.
Place one slice of pepperoni on top. Sprinkle on oregano and Parmesan cheese.
Cook on grill until golden brown. If using the oven, follow directions below.
Remove from heat and let cool slightly before serving. Serve with pizza sauce or marinara for dipping.
Full instructions with exact temperatures and times in the recipe card below.
Why You Shouldn’t Put Sauce in the Middle
You’ll notice most pizza bomb recipes have sauce in the middle along with the cheese. I don’t add sauce. The reason is because sauce = wet. Wet is the enemy of your seal and will work to push the filling out as it cooks. Cheese, pepperoni, cheese is dry when you seal it up, so it stays put.
You still get sauce with these. It’s just served on the side like it should be. Plus you get to control how much sauce you dip each bomb into.
Sealing Your Pizza Bombs
Sealing your pizza bombs correctly is what’s going to prevent an explosion on your grill. Roll your dough out thinner than you think you should. Thin dough is stretchy enough to go all the way around your filling without tearing.
Pinch the dough up and around your filling, completely sealing it together. Work your fingers around the seam until you can’t see any gaps. Then flip it over so the seam is facing down.
The weight of the pizza bomb resting on the seam will help seal it while everything cooks. Just remember not to overload your bombs with filling. That’s another sure fire way they’ll pop open.
Cooking Pizza Bombs in the Oven
Cooking temperature is the same as the grill, just place them on a baking sheet. Cook until golden brown and let cool as directed above.
Can you make Air Fryer Pizza Bombs?
I haven’t tried these in the air fryer yet, but it would probably work just fine. Again, same temperature as directed below. Air fryers cook faster than a grill so you’ll want to keep an eye on them.
Make-Ahead and Storage
You can prep these ahead of time and keep them covered in the fridge until you’re ready to cook them. Store leftovers in an air tight container. Reheat leftovers in the oven or air fryer. Don’t use the microwave or your biscuit will become soggy.
Tips For Making Pizza Bombs
- Grate your own cheese. Pre-shredded cheese from the bag has anti-caking starch on it. Doesn’t melt or stretch the same way fresh grated cheese does.
- Make them your own. I completely get that some people have preferences or dietary restrictions. You can make these however you want with ingredients that fit your lifestyle. You do you. These are YOUR pizza bombs.
- Let them cool. These bombs come off the grill piping hot. Trust me, let them cool a few minutes.
Frequently Asked Questions
Can I use a different kind of cheese?
Of course! I used pepper jack because it’s my favorite. You can use any cheese that melts. Just remember to grate your own.
Why did my pizza bombs pop open while cooking?
There are a few ways this can happen. You either didn’t pinch the seam closed all the way or you overstuffed them. Pinch till you can’t see any gaps and don’t fill them too much.
Can I prep these ahead of time?
Yes. Build them and keep them covered in the fridge until you’re ready to cook them. You can cook them right out of the fridge.
Related Recipes
- Grilled Cheese Pepperoni Pizza
- Smoked Pizza Rolls
- Nashville Hot Chicken Pizza
- Chicken Parmesan Stuffed Bread Boat
Pizza Bombs on the Grill or in the Oven
Ingredients
Equipment
Method
- Preheat your grill or oven to 400°F. Separate the 8 biscuits and use a rolling pin to roll each biscuit out nice and thin.
- Add a layer of freshly grated pepper jack to the center of the flattened biscuit. Add about 4 slices of pepperoni, followed by another layer of cheese. No sauce goes inside.
- Carefully pull the edges of the biscuit dough together and seal it tightly, working your fingers around the seam until there are no gaps. Flip the stuffed biscuit over and place it seam side down.
- Brush the top of each pizza bomb with egg wash. Place one slice of pepperoni on top, then sprinkle with oregano and Parmesan cheese. Italian seasoning or chili flakes work here too.
- Cook at 400°F for approximately 15 to 20 minutes, until the pizza bombs are golden brown and cooked through.
- Remove from the heat and let them cool for a few minutes before serving. Serve with your favorite pizza sauce or marinara sauce for dipping.
Notes
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