Garlic Parm Pizza Bombs
Crispy air-fried dough pockets stuffed with turkey pepperoni, melted mozzarella and pizza sauce, brushed with fragrant garlic-Parmesan butter.
Equipment
Ingredients
Dough
0% Greek yogurt
283 g
all-purpose flour
150 g
baking soda
6 g
garlic powder
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Filling
turkey pepperoni (diced)
85 g
fat free mozzarella (shredded)
56 g
pizza sauce
60 ml
Garlic Parm Butter
low fat butter
30 g
Parmesan (grated)
15 g
garlic (minced)
15 g
parsley (chopped)
1 tsp
Instructions
Make the dough
Mix yogurt, flour, baking soda, garlic powder, salt and pepper until a dough forms.
Divide the dough
Divide the dough into 6 equal balls.
Fill and seal the bombs
Flatten each dough ball, add pizza sauce, turkey pepperoni and mozzarella, then seal the edges.
Air fry the pizza bombs
Air fry the filled dough balls at 190°C for 8-10 minutes until golden and cooked through.
Brush with garlic parm butter
Mix butter, Parmesan, garlic and parsley, then brush the hot pizza bombs.
Serve
Serve the garlic parm pizza bombs hot.
Original recipe
Storage
Re-crisp in the air fryer to restore texture after refrigeration or freezing
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