Air Fryer Pizza Bombs

A simple recipe for making 8 pizza bombs using store-bought dough, featuring a garlic butter topping and served with marinara sauce for dipping.

Ingredients

• 1 can (16 oz) refrigerated flaky grand biscuits (8 biscuits total)
• 4 oz low-moisture mozzarella cheese, cut into 8 equal cubes (or 8 mini mozzarella pearls)
• 24 slices pepperoni (roughly 3 slices per bomb)
• 1/2 cup pizza sauce or marinara sauce (for serving/dipping)
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/2 tsp dried parsley
• 2 tbsp freshly grated Parmesan cheese
• 1/4 tsp coarse kosher salt

Instructions

1. Preheat your air fryer to 350°F (175°C) for 3 to 5 minutes. Lightly coat the air fryer basket with non-stick cooking spray or line it with perforated air fryer parchment paper.
2. Open the can of biscuits and separate them into 8 individual biscuits. Flatten each biscuit with your fingers or a rolling pin until it forms a flat disc roughly 3 to 4 inches in diameter. Aim to make the edges slightly thinner than the center so the dough seals cleanly without creating an overly thick knot at the base.
3. Place 3 slices of pepperoni in the center of each dough disc. Place 1 cube of mozzarella cheese directly on top of the pepperoni. Option: Add a tiny pinch of Italian seasoning or a drop of marinara sauce inside, but avoid overfilling to keep the cheese from bursting through the dough during cooking.
4. Gather the edges of the dough around the filling, bringing them together at the top. Pinch the seams tightly to seal in the cheese completely. Roll the dough gently between your palms to smooth out the shape, forming a round ball. Ensure there are no open cracks or thin spots.
5. In a small bowl, whisk together the melted butter, garlic powder, Italian seasoning, dried parsley, and salt. Using a pastry brush, coat the top and sides of each dough ball with the garlic butter mixture. Sprinkle the grated Parmesan cheese evenly over the tops.
6. Arrange the pizza bombs in the preheated air fryer basket, seam-side down. Space them out with at least 1 inch of space between each bomb to ensure proper hot air circulation. Cook in batches if your air fryer basket is smaller.
7. Air fry at 350°F (175°C) for 8 to 10 minutes. At the 5-minute mark, check the bombs. If the tops are browning too quickly while the dough remains soft, lower the temperature to 330°F (165°C) for the remaining time. Cook until the exterior is deep golden-brown and the dough is fully baked through.
8. Remove the pizza bombs carefully using tongs and let them rest on a plate for 2 to 3 minutes. Caution: The melted cheese inside will be extremely hot! Warm your marinara sauce in a small dish and serve alongside the pizza bombs for dipping.

Notes

Pro Tips: Seal thoroughly to prevent cheese leakage; avoid overfilling to prevent dough splitting; do not overcrowd the air fryer. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheating: Air fry at 330°F (165°C) for 3-4 minutes or microwave for 20-30 seconds. Freezing: Freeze uncooked bombs for up to 1 month; air fry from frozen at 330°F (165°C) for 12-14 minutes.