Garlic Butter Pizza Bombs
Equipment
Ingredients
Pizza Bombs
refrigerated pizza crust (refrigerated)
1 can
shredded mozzarella cheese (shredded)
120 g
shredded provolone cheese (shredded)
60 g
sliced pepperoni (sliced)
1 package
marinara sauce (ready_to_use)
120 ml
Egg Wash
egg (large)
1 piece
water (room_temperature)
15 ml
Garlic Butter
butter (unsalted)
56 g
garlic clove (minced)
1 clove
fresh parsley (chopped)
1 tbsp
Instructions
Preheat oven
Preheat oven to 220°C and line a baking sheet with parchment paper.
Prepare dough squares
Roll out pizza dough and cut into 6 equal squares.
Fill pizza bombs
Add 1 tbsp marinara, 2 tbsp cheese, pepperoni, and a little more cheese to the center of each dough square.
Shape into bombs
Pull opposite corners together, pinch to seal, then turn over and gently roll into a ball. Place seam-side down on prepared baking sheet.
Apply egg wash
Whisk egg with water and brush over each pizza bomb.
Bake pizza bombs
Bake for 10–12 minutes until golden brown.
Prepare garlic butter
Melt butter and garlic in the microwave for 15–30 seconds. Stir in fresh parsley.
Brush and serve
Brush generously with garlic butter and serve warm with marinara for dipping.
Original recipe
Storage
Best served fresh. Reheat in oven to maintain crispiness. Can be frozen before baking for up to 1 month.
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