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
Use Grands! biscuits for best results; they are larger and easier to split. If your cheese is cold from the fridge, let it sit at room temperature for 10 minutes before stuffing to ensure it melts fully. You can substitute pepperoni with cooked Italian sausage or chopped mushrooms for variety. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the air fryer at 350°F for 2 minutes. For a crispier exterior, spray the air fryer basket lightly with cooking spray before adding the bombs. Serve with extra pizza sauce or ranch dressing on the side.