These adorable mozzarella-stuffed bites are as fun to eat as they are to make! Partially freezing the cheese helps keep the dough sealed, while baking them in a muffin pan creates a cheesy “skirt” at the bottom of each bomb. Pair with warm marinara for the ultimate snack or appetizer.
Ingredients
- 1 block mozzarella cheese, cut into 8 cubes
- Olive oil, for brushing
- 1 tube pizza dough
- 16 slices pepperoni
- 24–32 slices pepperoncini (3–4 per pizza bomb)
- 1 egg
- 1 teaspoon water
- 1 teaspoon dried oregano
- Marinara sauce, for serving
Instructions
Step 1: Prepare the Cheese and Oven
- Place mozzarella cubes in the freezer for 30 minutes to partially freeze.
- Preheat the oven to 400°F. Brush a 12-cup muffin pan with olive oil, leaving the middle row of 4 wells uncoated.
Step 2: Assemble the Pizza Bombs
- Divide the pizza dough into 8 equal pieces. Roll each piece into a 3 ½-inch round, keeping unused dough covered to prevent drying out.
- Layer 2 slices of pepperoni, 1 partially frozen mozzarella cube, and 3–4 slices of pepperoncini onto each dough round.
- Gently pull the edges of the dough up and over the filling, pinching tightly to seal. Place each dough ball, seam side down, into a prepared muffin pan well.
Step 3: Add the Finishing Touches
- In a small bowl, whisk together the egg and 1 teaspoon of water. Brush the egg wash over each dough ball and sprinkle with dried oregano.
- Bake for 18–20 minutes, rotating the pan halfway through, until the pizza bombs are golden brown.
Step 4: Serve
- Let the pizza bombs cool in the pan for 5 minutes before carefully removing them with a small offset spatula.
- Serve warm with marinara sauce for dipping.
Enjoy these cheesy, pepperoni-packed bites! Perfect for parties, game day, or a fun family dinner.
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FAQs
Q: Can I make these ahead of time?
A: Absolutely! You can assemble the pizza bombs and store them in the fridge for up to 8 hours before baking. Bake them fresh for the best results.
Q: Can I freeze these after baking?
A: Yes! Let them cool completely, then freeze in an airtight container. Reheat in the oven at 350°F until warm and crisp.
Q: What if I don’t have a muffin pan?
A: You can place the pizza bombs on a greased baking sheet instead. Just make sure to seal the dough tightly to avoid any leaks during baking.
Q: Can I use a different type of cheese?
A: Definitely! While mozzarella works best for the stretchy cheese effect, you can experiment with cheddar, provolone, or even pepper jack for a spicy kick.
Q: What are pepperoncini? Can I skip them?
A: Pepperoncini are mild, tangy peppers that add a slight heat and flavor. If you don’t like them, you can leave them out or substitute with sliced jalapeños or olives.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispness.