Pepperoni Pizza Bombs

Ingredients

• 2 tbsp melted butter
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 can (8 oz) refrigerated biscuit dough
• 3/4 cup shredded mozzarella cheese
• 1/2 cup mini pepperoni slices

Directions

1. Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or spraying it with non-stick cooking spray to prevent the pizza bombs from sticking. This will make cleanup easier and ensure the bombs bake evenly.
2. In a small bowl, mix together the melted butter, garlic powder, and Italian seasoning. This will create a flavorful garlic butter that you will brush on the pizza bombs later, giving them a golden, aromatic finish.
3. Open the can of refrigerated biscuit dough and separate the biscuits. You should have 8 biscuits in total. Flatten each biscuit into a small round by pressing it with your fingers or rolling it out slightly with a rolling pin. You want each biscuit to be big enough to hold the cheese and pepperoni inside without the filling spilling out.
4. Once the dough is flattened, spoon about a tablespoon of shredded mozzarella cheese into the center of each biscuit. Add a few mini pepperoni slices on top of the cheese. Be careful not to overfill, as you need to be able to fold the dough over the filling and seal it tightly.
5. Carefully fold the edges of the biscuit dough up and around the filling to form a ball. Pinch the edges together to seal the pizza bomb completely, ensuring that the cheese and pepperoni are enclosed within the dough. Repeat this step with the remaining biscuits.
6. Place the stuffed biscuit balls seam-side down on the prepared baking sheet. Once all the pizza bombs are arranged on the sheet, use a pastry brush to generously brush the garlic butter mixture over the top of each pizza bomb. This will give them a beautiful golden finish and infuse them with that irresistible garlic flavor.
7. Bake the pizza bombs in the preheated oven for 12-15 minutes, or until they are golden brown and puffed up. Keep an eye on them during the last few minutes of baking to ensure they don’t overcook or burn.