Pepperoni Pizza Bombs
These pepperoni pizza bombs are crispy on the outside, cheesy and saucy on the inside, and shaped like little pumpkins. Perfect for parties, snacks, or a fun dinner twist. They bake up golden and gooey with melty mozzarella and bold pepperoni flavor in every bite.
Yields: 8 bombs
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment:
Ingredients
premade frozen pizza crust thawed and softened enough to unroll/work
2 tablespoons marinara sauce, plus extra for serving
16 slices pepperoni
8 mini mozzarella balls or 8 cubes mozzarella
1 egg, slightly beaten with 2 teaspoons water (for egg wash)
Optional Garnish & Extras:
Italian seasoning or dried oregano
Grated Parmesan
Small strip of dough, slice of pepperoni, or green pepper piece for the “stem”
Fresh basil or parsley for serving
Directions
Prep: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Make sure your pizza crust is thawed and pliable, then lightly flour your work surface.
Cut the Dough: Unroll or flatten the crust and cut into 8 equal squares (about 3–3½ inches each).
Fill: Add to each square: About ¼ teaspoon marinara (just a smear) slices pepperoni, 1 mozzarella ball or cube. Bring the corners together, pinch to seal into a ball, and tuck the seams underneath so the top is smooth.
Shape into Pumpkins:Choose your style. Toothpick Method: Gently press toothpicks or a skewer around the ball to form shallow “ribs.” Strip Method: Wrap thin strips of leftover dough from top to bottom. Twine Method: Lightly tie kitchen twine in sections, then remove after baking for pumpkin-like segments. Top with a dough piece, pepperoni bit, or green pepper for the “stem.”
Egg Wash & Seasoning: Brush each bomb with the egg wash. Sprinkle lightly with Italian seasoning and/or Parmesan.
Bake: Place on the baking sheet about 1–2 inches apart. Bake for 15–20 minutes, or until golden brown and cheese is melted. Broil 1–2 minutes at the end for a crispier top. Internal temperature should reach 165°F (74°C).
Finish & Serve Remove any toothpicks or twine. Serve warm with extra marinara for dipping and garnish with chopped basil or parsley.
