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Golden baked pizza bombs topped with pepperoni and Italian seasoning on a dark plate with marinara dipping sauce

Pizza Bombs on the Grill or in the Oven

Pillsbury Original biscuits rolled thin and stuffed with freshly grated pepper jack and pepperoni, sealed tight, brushed with egg wash and topped with oregano and Parmesan, then cooked until golden brown. Served with pizza sauce or marinara for dipping.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 pizza bombs
Course: Appetizer, Main Course, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Pillsbury Original Biscuits 8 biscuits per can, which makes 8 pizza bombs.
  • Freshly grated pepper jack cheese To taste. Any cheese that melts will work. Grate it yourself off the block.
  • 40 slices pepperoni About 4 slices inside each bomb plus 1 on top. Roughly one standard package.
  • 1 egg beaten, for egg wash
  • Oregano For topping, to taste. Italian seasoning or chili flakes work here too.
  • Parmesan cheese For topping, to taste.
  • Pizza sauce or marinara sauce For dipping, not for stuffing inside.

Equipment

  • Grill Oven works at the same temperature.
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush For the egg wash.
  • Box grater Grate the cheese fresh off the block.

Method
 

Prepare the Dough
  1. 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.
Stuff the Pizza Bombs
  1. 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.
  2. 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.
Top and Cook
  1. 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.
  2. Cook at 400°F for approximately 15 to 20 minutes, until the pizza bombs are golden brown and cooked through.
  3. 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

Oven method: Same temperature as the grill. Place them on a parchment lined baking sheet and cook until golden brown.
Air fryer: I have not run these in the air fryer, but the same temperature should work. Air fryers move faster than a grill, so watch them closely.
Grate your own cheese: Pre-shredded cheese has anti-caking starch on it and will not melt or stretch the same way.
No sauce inside: Sauce is wet, and wet breaks your seal and pushes the filling out as it cooks. Serve it on the side for dipping.
Amounts: Cheese, oregano, Parmesan and dipping sauce are to taste. Put on as much or as little as you like.
Make it your own: Add jalapeños, stuff them with sausage, or try ham and pineapple.

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