Description
Pepperoni pizza bombs explode with cheesy, savory goodness that will delight pizza enthusiasts everywhere. Packed with zesty pepperoni and melted mozzarella, these handheld treats offer a perfect blend of comfort and flavor for casual gatherings or quick snacks.
Ingredients
Scale
Pizza Dough:
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 tsp salt
- 2 tbsp olive oil
- 1/2 cup warm water
Filling Ingredients:
- 1 cup shredded mozzarella cheese
- 1/2 cup pepperoni slices
- 1/4 cup marinara sauce
Topping Ingredients:
- 2 tbsp melted butter
- 1 tsp dried oregano
- 1/4 cup grated parmesan cheese
- 1 clove minced garlic
Instructions
- In a spacious mixing bowl, activate the yeast by combining it with warm water, allowing it to foam and become fragrant for approximately 5-7 minutes.
- Gradually incorporate flour and salt into the yeast mixture, kneading until a smooth, elastic dough forms with a consistent texture.
- Drizzle olive oil over the dough, cover the bowl, and let it rise in a warm environment for about 45-60 minutes until it doubles in volume.
- Punch down the risen dough and divide it into equal, golf ball-sized portions on a lightly floured surface.
- Flatten each dough ball into a small circular disc, creating a pocket for the filling.
- Place a generous pinch of mozzarella cheese and 2-3 pepperoni slices in the center of each dough disc.
- Carefully spoon a small amount of marinara sauce over the cheese and pepperoni.
- Gently fold and seal the edges of each dough pocket, ensuring no filling leaks during baking.
- Arrange the sealed pizza bombs on a parchment-lined baking sheet, leaving space between each one.
- Preheat the oven to 375°F and let the pizza bombs rest for 10 minutes before baking.
- Bake for 12-15 minutes until golden brown and slightly puffy.
- While baking, prepare the topping by mixing melted butter with minced garlic and dried oregano.
- Immediately after removing from the oven, brush each pizza bomb with the garlic-herb butter.
- Generously sprinkle grated parmesan cheese over the warm pizza bombs.
- Allow to cool for 3-5 minutes before serving to prevent burning and let the filling set.
Notes
- Activate yeast precisely by using water at 110-115°F to ensure perfect proofing without killing the live cultures.
- Keep dough hydration consistent by measuring flour carefully, using a kitchen scale for accurate weight measurements.
- Create uniform pizza bombs by using an ice cream scoop or weighing each dough portion to guarantee even cooking and size.
- Transform this recipe into gluten-free options by substituting regular flour with a high-quality gluten-free blend that includes xanthan gum for better texture.
- Make vegetarian versions by replacing pepperoni with roasted bell peppers, mushrooms, or plant-based pepperoni alternatives.
- Prevent filling leakage by pinching and rolling edges tightly, using a fork to crimp and seal the dough completely.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 30 mg