Thursday, January 10, 2019

Pepperoni Pizza Bombs























This is the time of year when I start thinking party food.  I have a full box of recipe cards just for party snacks and appetizers and another one for fancier Hors d'oeuvres.  But there’s nothing fancy about this little treat.  It’s simple and delicious and perfect for any party treat!
























Pepperoni Pizza Bombs

1 can (16.3 ounce) Pillsbury Grands! refrigerated biscuits 
1 cup pizza or pasta sauce
8 ounces shredded mozzarella cheese 
4 ounces shredded provolone cheese 
pepperoni slices 
4 tablespoons butter
1 egg, beaten 
1/4 cup grated Parmesan cheese 
1 teaspoon garlic powder

1 tablespoon dried oregano























Preheat the oven to 375 degrees. Melt butter in cast iron skillet

Open can of biscuits. Working on a floured surface, and with one biscuit at a time, roll each biscuit out into a flattened disk. Spread each biscuit with a little pasta sauce, leaving a 1/2-inch border around the edges of the biscuit.























Evenly divide the mozzarella and provolone among each biscuit round, sprinkling the cheese right on top of the pasta sauce.

Top the cheese with some pepperoni slices on each biscuit.























Working with one biscuit at time, pull the edges up and over the filling, pinching the dough together at the seams. Then roll the dough around in your hands to form a more even ball.
























Place the biscuit, seam side down, into the skillet. Repeat with the remaining biscuits.






























In a small bowl, combine the parmesan, garlic powder and oregano. Brush each pizza bomb with the beaten egg and then sprinkle with the parmesan-spice mixture.























Bake in the preheated oven for 20-25 minutes or until lightly golden on top.   























Serve with pizza sauce on the side.  Yummy! 























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