Air Fryer Pizza Bombs
Ingredients
Method
- Open the can of biscuit dough and separate each biscuit. Gently pull each biscuit apart into two thin rounds, making 16 pieces total.
- Cut the pepperoni slices into quarters, giving you 128 small pieces. Place 8 pepperoni bits in the center of each biscuit round.
- Cut the mozzarella into 16 equal cubes, about 1/2-inch each. Set one cube on top of the pepperoni on each biscuit.
- Carefully bring the edges of the biscuit dough up and over the filling, pinching the seams together to form a tight ball. Make sure no cheese is exposed.
- Arrange the pizza bombs in a single layer in the air fryer basket, leaving at least 1 inch of space between them for air circulation.
- In a small bowl, whisk together the melted butter, garlic powder, and Italian seasoning until well combined.
- Brush the butter mixture generously over the tops of each pizza bomb.
- Air fry at 350°F for 5 to 6 minutes, until the dough is golden brown and cooked through. If your air fryer runs hot, check at 5 minutes.
- Warm the pizza sauce in the microwave for 20 to 30 seconds, then serve alongside the pizza bombs for dipping.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Pizza Bombs
Picture this: you’re craving pizza but don’t want the hassle of ordering or the mess of a full pizza. Maybe the kids are hungry and you need something fast. That’s where these pizza bombs come in. They’re like little pockets of joy, all golden and buttery on the outside with that perfect cheese pull on the inside.
I first made these on a random Tuesday when I had zero energy but needed to feed a hangry household. And honestly? They saved dinner. Everyone grabbed one, dipped it in sauce, and just smiled. No complaints, no leftovers. That’s the kind of magic we’re talking about here.
These pizza bombs are made with refrigerated biscuit dough, so you’re looking at about 20 minutes total. No yeast, no rising time, no fuss. Just a quick assembly, a brush of garlic butter, and the air fryer does the rest. Trust me, even if they’re not perfect, they’ll taste amazing.
Ingredient Notes
Let’s talk about what you need. The beauty of this recipe is that you probably already have most of these staples in your kitchen. But a few things make a big difference.
- Biscuit dough – I use the Pillsbury Grands! biscuits. They’re larger and easier to split in half. Store brands work too, but the bigger the biscuit, the easier it is to seal. You want that extra surface area.
- Pepperoni – Thinly sliced is key here. You’ll cut each slice into quarters so you get little bits of pepperoni in every bite. Don’t use thick-cut or stick pepperoni, it’s just harder to work with.
- Low-moisture mozzarella – This is a big one. Use block-style mozzarella that you cut into cubes yourself. Bagged shredded cheese has anti-caking agents that prevent it from melting smoothly. You want that gooey, stretchy cheese, not a weird grainy mess.
- Unsalted butter – You control the salt. Melt it, mix in garlic powder and Italian seasoning, and brush it on. This is what gives the bombs that gorgeous golden crust and all that flavor.
- Pizza sauce – For dipping, not stuffing. Keep it simple. Warm it up a bit before serving.
How to Make Pizza Bombs in the Air Fryer
Alright, let’s get into the fun part. I’ll walk you through the four main stages. Don’t worry, it’s easier than it sounds.
Stage 1: Prep the Dough and Filling
Open that can of biscuit dough. I know, the pop startles me every time too. Separate each biscuit and gently pull each one apart into two thin rounds. You’ll end up with 16 pieces total. They don’t need to be perfect circles, just thin enough to wrap around the filling.
While you’re at it, cut your pepperoni slices into quarters. You’ll get about 128 little pieces. And cut your mozzarella block into 16 cubes, each about half an inch. Let the cheese sit at room temperature for 10 minutes if it’s straight from the fridge. Cold cheese won’t melt fully, and you want that lava-like center.
Stage 2: Assemble the Bombs
Place 8 pepperoni bits in the center of each biscuit round. Then set one mozzarella cube right on top. Don’t overthink the placement, just keep it centered. Now comes the part that trips people up: sealing. Bring the edges of the dough up and over the filling, pinching the seams together to form a tight ball. Make absolutely sure no cheese is exposed. If you see a little white peeking through, pinch it closed. That’s where leaks happen.
I like to roll them gently in my palms to smooth out the seams. They don’t have to be perfect spheres. A little character is fine.
Stage 3: Brush and Air Fry
Arrange the pizza bombs in a single layer in your air fryer basket. Leave at least an inch of space between them for air circulation. If your basket is small, you might need to do two batches. Don’t overcrowd, or they won’t get that even golden color.
Whisk together your melted butter, garlic powder, and Italian seasoning. Brush that mixture generously over the tops of each bomb. This is where the magic happens. That butter will sizzle and create a beautiful golden crust.
Air fry at 350°F for 5 to 6 minutes. If your air fryer runs hot, check at 5 minutes. You’re looking for a deep golden brown color and the dough should feel firm to the touch. The smell alone will have everyone hovering in the kitchen.
Stage 4: Warm the Sauce and Serve
While the bombs are cooking, warm up your pizza sauce. About 20 to 30 seconds in the microwave does the trick. You want it warm, not boiling. When the air fryer dings, let the bombs rest for a minute. They’re hot inside, so patience is a virtue here.
Serve them on a plate with the warm sauce in a little bowl for dipping. Watch everyone grab one, pull it apart, and see that cheese stretch. It’s a beautiful thing.
Recipe Tips and Substitutions
I’ve made these pizza bombs a dozen times now, so I’ve picked up a few tricks. Let me share them so you don’t have to learn the hard way.
- Use whole biscuits for larger bombs. If you want a heartier snack, don’t split the biscuits in half. Just flatten each one a bit and stuff it with double the filling. Adjust cooking time to 7-8 minutes.
- Try different fillings. Swap pepperoni for cooked Italian sausage or chopped mushrooms. Add olives, peppers, or onions (sauté them first to remove excess moisture). Ham works great too.
- Use string cheese instead of block mozzarella. Cut each stick into 4 pieces and use one piece per bomb. It melts beautifully.
- No air fryer? No problem. Bake them in a 375°F oven for 12-15 minutes on a parchment-lined baking sheet. They won’t be quite as crispy, but they’ll still be delicious.
- Double the garlic butter. It’s that good. You might want extra for brushing halfway through cooking.
Common Mistakes to Avoid
Let’s be real, things can go wrong. But I’ve got you covered.
Troubleshooting Your Pizza Bombs
- ❌ Using bagged shredded cheese → ✅ Use block mozzarella cut into cubes. The anti-caking agents in shredded cheese prevent proper melting.
- ❌ Overfilling the bombs → ✅ Stick to 8 pepperoni bits and one cheese cube. Too much filling makes sealing impossible.
- ❌ Not sealing edges properly → ✅ Pinch the seams tightly and roll in your palms to smooth. Any exposed cheese will leak and burn.
- ❌ Using cold cheese straight from the fridge → ✅ Let cheese sit at room temperature for 10 minutes before stuffing. It melts more evenly.
- ❌ Overcrowding the air fryer basket → ✅ Leave at least 1 inch between bombs. Good air circulation is key for even browning.
Storage and Reheating
If you have leftovers, lucky you. Store them in an airtight container in the fridge for up to 3 days. For best results, reheat in the air fryer at 350°F for 2 minutes. The microwave works in a pinch, but it’ll make the dough a bit soggy. Trust me, the air fryer brings back that crispy exterior.
Can you freeze them? Honestly, they’re not as good after freezing. The dough gets a bit dense. But if you must, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat straight from frozen in the air fryer at 350°F for 4-5 minutes. They won’t be as fresh, but they’ll still hit the spot.
Frequently Asked Questions
Final Thoughts
These pizza bombs are honestly one of my favorite go-to recipes. They’re fast, fun, and always a hit. Whether you’re making them for a summer picnic, a 4th of July party, or just a random Tuesday dinner, they deliver. The kids will love them, the adults will sneak a few, and you’ll feel like a hero.
Don’t stress about perfection. Some bombs might be a little lopsided. Some might leak a tiny bit of cheese. That’s okay. They’ll still taste incredible. The first time I made these, I had one that completely split open in the air fryer. Know what I did? I ate it anyway. No regrets.
So go ahead, grab that can of biscuits and give it a try. You got this. And hey, save this recipe on Pinterest so you can find it again later. Tag me when you make these – I love seeing your creations!
Source: Nutritional Information
