Biscuit Pizza Bombs
Canned biscuits stuffed with pepperoni and mozzarella, brushed with garlic butter and baked golden. Dunk them in warm marinara.
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 8. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 can refrigerated biscuits, 16 oz, 8 large biscuits
- 32 slices pepperoni, about 2 oz
- 4 sticks mozzarella string cheese, each cut in half
Garlic butter
- 3 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 2 tbsp grated Parmesan cheese
To serve
- 1 cup marinara sauce, warmed, for dipping
Steps
Step 1: Heat the oven to 375°F and line a baking sheet with parchment.
Step 2: Press each biscuit flat into a 4-inch circle with your fingers.
Step 3: Lay 4 slices of pepperoni in the middle of each circle and set a half stick of string cheese on top.
Step 4: Pull the dough up around the filling and pinch the seams tight. Really tight. Roll it into a ball and set it seam-side down on the baking sheet.
Step 5: Mix the melted butter, garlic powder and Italian seasoning. Brush it over each ball and sprinkle with Parmesan.
Step 6: Bake 15 to 18 minutes, until deep golden brown. Let them cool 5 minutes, because the cheese inside is molten.
Step 7: Serve with warm marinara for dunking.
Swaps
- Air fryer: 330°F for 8 to 10 minutes in a single layer, until golden.
- Filling: Cooked sausage crumbles, diced ham, or peppers and onions.
- Cheese: Cubes of mozzarella block or pepper jack.
Tips
- String cheese melts slower than shredded, so it doesn’t leak out before the dough sets.
- Cut a test one open. If the dough is doughy in the center, give the rest 2 more minutes.
The story
HAM Cooking. Let’s fire it up.
These are dangerous. Not because they’re hard, but because you will tell yourself you’ll eat two and then the tray is empty and you’re standing there holding a dunking bowl of marinara like it’s evidence.
String cheese is the hero of this recipe. It’s firm and low on moisture, so it holds its shape long enough for the biscuit dough to bake up and seal around it. Shredded cheese melts too fast and finds every little gap. The seam goes down on the pan so the weight of the ball keeps it closed while it bakes.
Make a double batch. You’ll thank me around halftime.
HAM out.
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