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Pizza Bombs

  • Prep
    30 min
  • Total
    80 min + cooling time
  • Servings
    12

Ingredients

  • 454 g (1 lb.) prepared pizza dough, room temperature
  • 60 mL (1/4 cup) olive oil
  • 2 mL (1/2 tsp) dried oregano
  • 2 mL (1/2 tsp) garlic powder
  • 60 mL (1/4 cup) marinara sauce for recipe, additional sauce for dipping.
  • 48 thin slices of pepperoni
  • 100 g (3.5 oz) Armstrong Mild Cheddar Cheese, cut into 12 cubes
  • Sea salt flakes

Directions

  1. Preheat the oven to 200°C (400°F). Lightly grease a 12-cup muffin pan. In a bowl, whisk together the olive oil, oregano, and garlic powder.
  2. Divide the pizza dough into 12 equal portions (weighing the dough helps to divide it equally.) Roll each portion into a ball, then flatten it using your hands or a rolling pin to create a 10-cm (4-in) round (lightly flour your hands and your working surface if the dough sticks.)
  3. Spoon 5 mL (1/4 tsp) marinara sauce in the center of a dough round. Top with 2 slices of pepperoni, 1 cube of Armstrong Mild Cheddar Cheese, and 2 more slices of pepperoni. Gently pull the edges of the dough up and over the filling, pressing and pinching to close the bundle up. Repeat to create 12 pizza bombs.
  4. Stir the olive oil mixture again. Dip each pizza bomb into the oil, turning to coat all over. Place each pizza bomb in a muffin cup, seam side down. Brush the tops with the remaining oil, then sprinkle with sea salt flakes. Bake until golden brown, about 15 minutes. Set the pan on a wire rack until the pizza bombs are cool enough to handle, about 10 minutes. Serve immediately, with additional marinara sauce for dipping, if desired.

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