Ingredients
Scale
- 1 can (13.8 oz) refrigerated pizza dough
- 1 cup shredded mozzarella cheese
- 20–25 slices of pepperoni
- 1/2 cup pizza sauce, plus extra for dipping
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Optional: crushed red pepper flakes for a little heat
If you don’t have pizza dough handy, biscuit dough can be a fun substitute, though the texture will be a bit different. For a vegetarian twist, swap out pepperoni for sautéed mushrooms or seasoned bell peppers—Mama Lou always said, “Make it yours, and it’ll taste like home.”
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. I find lining the sheet helps with cleanup, especially when Ouma and I are cooking together and the kitchen gets a little wild.
- Roll out the refrigerated pizza dough on a lightly floured surface to smooth it out, about 12×10 inches. This step reminds me of watching Mama Lou gently roll dough for her famous focaccia—there’s a calm rhythm to it that always soothes my soul.
- Cut the dough into roughly 10 equal squares. Each square will become a pizza bomb, so try to keep them even for consistent baking.
- Spread about 1 teaspoon of pizza sauce in the center of each square. Don’t overdo it here or the dough can get soggy.
- Top the sauce with 2-3 slices of pepperoni and a generous tablespoon of shredded mozzarella. Sprinkle a pinch of Italian seasoning over each for that herby magic Mama Lou loved.
- Fold the corners of the dough over the filling, pinching tightly to seal each pizza bomb. I always double-check for any gaps because melted cheese escaping into the oven is a heartbreaking mess!
- Brush the tops with olive oil and sprinkle Parmesan cheese. This little touch adds a golden crust and that extra layer of flavor that makes these bombs irresistible.
- Bake for 15-18 minutes or until the dough is golden brown and cooked through. The smell at this point will transport you straight to one of our family dinners, filled with laughter and stories.
- Let the pizza bombs cool for a few minutes before serving. Hot cheese is delicious but burns can ruin the moment—trust me, I’ve learned from experience!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
