Air Fryer Garlic Butter Pizza Bombs

Directions

1. Preheat the air fryer to 350°F for about 3–5 minutes while you assemble the ingredients. Preheating helps the bombs begin cooking immediately when they go into the basket, encouraging an evenly puffed, golden-brown exterior and a fully melted center.
2. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin. Work on a clean surface and gently press from the center outwards so the dough spreads evenly without tearing. Aim for an even thickness all the way around so the bombs cook at the same rate.
3. Fill the centers of each flattened biscuit with 1 teaspoon of pizza sauce, followed by 3 slices of pepperoni and a generous pinch of shredded mozzarella. Leave a small border of dough around the edges so you can seal the bombs properly. Be careful not to overfill, as too much filling can cause the sauce or cheese to leak out during cooking.
4. Carefully pinch the edges of the dough together over the filling, then roll each one between your hands to form a tight, smooth ball. Make sure no filling is exposed and that the seams are firmly sealed; this helps keep the cheese inside and allows the bombs to puff up nicely.
5. In a small bowl, combine the melted butter, garlic powder, Italian seasoning, and grated Parmesan. Stir until the seasonings and cheese are evenly distributed throughout the butter, creating a flavorful mixture that will coat the outside of the bombs.
6. Brush the bombs with half of the garlic butter mixture before cooking, making sure to coat the tops and sides. This first layer of butter adds flavor and helps the dough develop a rich, golden color as it air fries.
7. Place the sealed dough balls in the air fryer basket, seam side down, leaving a little space between each one so the hot air can circulate. Avoid overcrowding the basket; if necessary, cook in batches to ensure even browning and consistent results.
8. Cook at 350°F for 8–10 minutes or until the pizza bombs are puffed and golden brown on the outside. Begin checking around the 8-minute mark; the dough should look fully cooked with no raw spots, and the tops should be lightly crisp.
9. Carefully remove the pizza bombs from the air fryer. While they are still warm, brush them again with the remaining garlic butter, allowing it to soak into the hot dough. Sprinkle with chopped fresh parsley for a pop of color and freshness.
10. Serve warm with extra pizza sauce for dipping. The centers should be melty and cheesy, with a little stretch from the mozzarella and savory flavor from the pepperoni and garlic butter.

Notes