Cheesy Pepperoni Bombs (Print Version)
# Ingredients:
→ Dough
01 -
3 tbsp butter for greasing the pan
02 -
465g (16½ oz) can of biscuit rolls
→ Filling
03 -
Pepperoni slices
04 -
Small cubes of mozzarella (225g or 8 oz)
05 -
Marinara sauce
→ Topping
06 -
Shredded Parmesan
07 -
Dash of salt and pepper
08 -
Melted butter
09 -
1 tbsp Italian herbs
10 -
2 cloves garlic, finely chopped
→ For Serving
11 -
Side of marinara dipping sauce
# Instructions:
01 -
Heat up your oven to 190°C (375°F). Put some parchment paper on a baking tray and rub it with butter.
02 -
Split each biscuit in two. Use your thumb to press each half into a small circle.
03 -
In the middle of each dough circle, add a bit of marinara, a slice of pepperoni, and a mozzarella cube.
04 -
Wrap the dough around the filling by pulling the edges together. Seal them tightly so there are no gaps. Put the finished bombs on your baking tray.
05 -
Mix the melted butter with garlic, herbs, salt, and pepper in a small bowl.
06 -
Spread the butter and herb mix all over the pizza bombs using a pastry brush. Sprinkle Parmesan on top.
07 -
Pop them in the oven for 15-20 minutes, until they’re golden brown and cooked through.
08 -
Set them aside for a few minutes so they’re safe to touch. Enjoy them with some marinara for dipping.
# Notes:
01 -
Pinch seams tightly shut so cheese doesn’t spill out while baking.
02 -
You can prep them ahead and chill for a max of 4 hours before baking.