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A smartphone photo of Pepperoni Pizza Bombs on a white plate with visible garlic butter herbs and a side of marinara.

Pepperoni Pizza Bombs: The Ultimate Cheesy Pull-Apart Appetizer

These Pepperoni Pizza Bombs feature golden-brown, blistered dough brushed with garlic butter and stuffed with melted mozzarella and pepperoni. A 30-minute viral appetizer perfect for dipping in marinara and achieving the ultimate Pinterest-worthy cheese pull.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 bombs
Course: Appetizer, Snack
Cuisine: American, Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 can (391g) Refrigerated Pizza Dough or sourdough discard crust
  • 12 cubes (170g) Low-Moisture Mozzarella Cheese 1/2-inch cubes
  • 36 slices Pepperoni roughly 3 per bomb
  • 3 tbsp (42g) Salted Butter Melted
  • 1/2 tsp (2g) Garlic Powder
  • 1/2 tsp (1g) Dried Oregano
  • 1/2 tsp (1g) Dried Parsley Flakes
  • 1/2 cup (120ml) Marinara Sauce Smooth, dark red for dipping

Equipment

  • 1 Baking Sheet Lined with parchment paper
  • 1 Pastry Brush For the garlic butter glaze

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Divide the pizza dough into 12 equal pieces. Flatten each into a small disc about 2 inches wide.
Assembly
  1. Place 3 pepperoni slices and one cube of mozzarella in the center of each dough disc.
  2. Pull the edges of the dough over the filling and pinch the seams tightly. Roll gently into a ball and place seam-side down on the baking sheet.
Glazing and Baking
  1. Whisk melted butter, garlic powder, oregano, and parsley. Brush generously over each dough ball.
  2. Bake for 12-15 minutes until the surface is golden-brown and blistered. Brush with extra butter immediately after baking.

Notes

Always place the seam side down to prevent cheese from leaking.
Use room temperature dough for easier stretching and sealing.