{"id":186,"date":"2026-08-09T17:17:55","date_gmt":"2026-08-09T17:17:55","guid":{"rendered":"https:\/\/food1.recipesdit.com\/?p=186"},"modified":"2026-08-09T17:17:56","modified_gmt":"2026-08-09T17:17:56","slug":"air-fryer-pizza-bombs","status":"publish","type":"post","link":"https:\/\/food1.recipesdit.com\/?p=186","title":{"rendered":"Air Fryer Pizza Bombs"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/food1.recipesdit.com\/wp-content\/uploads\/2026\/08\/image-32-768x1024.png\" alt=\"\" class=\"wp-image-187\" srcset=\"https:\/\/food1.recipesdit.com\/wp-content\/uploads\/2026\/08\/image-32-768x1024.png 768w, https:\/\/food1.recipesdit.com\/wp-content\/uploads\/2026\/08\/image-32-225x300.png 225w, https:\/\/food1.recipesdit.com\/wp-content\/uploads\/2026\/08\/image-32-1152x1536.png 1152w, https:\/\/food1.recipesdit.com\/wp-content\/uploads\/2026\/08\/image-32.png 1536w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Prep Time:<\/strong>\u00a015 minutes<\/li>\n\n\n\n<li><strong>Cook Time:<\/strong>\u00a08\u201310 minutes<\/li>\n\n\n\n<li><strong>Total Time:<\/strong>\u00a025 minutes<\/li>\n\n\n\n<li><strong>Difficulty Level:<\/strong>\u00a0Easy<\/li>\n\n\n\n<li><strong>Yield:<\/strong>\u00a08 Pizza Bombs (4 servings)<\/li>\n\n\n\n<li><strong>Intensity Level:<\/strong>\u00a0Low to Medium\n<ul class=\"wp-block-list\">\n<li><em>Prep Intensity:<\/em>\u00a0Low (simple assembly using store-bought dough)<\/li>\n\n\n\n<li><em>Cooking Intensity:<\/em>\u00a0Medium (requires monitoring to prevent over-browning or leaking cheese)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the Pizza Bombs<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 can (16 oz)<\/strong>\u00a0refrigerated flaky grand biscuits (8 biscuits total)<\/li>\n\n\n\n<li><strong>4 oz<\/strong>\u00a0low-moisture mozzarella cheese, cut into 8 equal cubes (or 8 mini mozzarella pearls)<\/li>\n\n\n\n<li><strong>24 slices<\/strong>\u00a0pepperoni (roughly 3 slices per bomb)<\/li>\n\n\n\n<li><strong>1\/2 cup<\/strong>\u00a0pizza sauce or marinara sauce (for serving\/dipping)<\/li>\n<\/ul>\n\n\n\n<!--nextpage-->\n\n\n\n<h3 class=\"wp-block-heading\">For the Garlic Butter Topping<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>2 tbsp<\/strong>\u00a0unsalted butter, melted<\/li>\n\n\n\n<li><strong>1\/2 tsp<\/strong>\u00a0garlic powder<\/li>\n\n\n\n<li><strong>1\/2 tsp<\/strong>\u00a0Italian seasoning<\/li>\n\n\n\n<li><strong>1\/2 tsp<\/strong>\u00a0dried parsley<\/li>\n\n\n\n<li><strong>2 tbsp<\/strong>\u00a0freshly grated Parmesan cheese<\/li>\n\n\n\n<li><strong>1\/4 tsp<\/strong>\u00a0coarse kosher salt<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Step-by-Step Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: Prep the Air Fryer<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Preheat your air fryer to\u00a0<strong>350\u00b0F (175\u00b0C)<\/strong>\u00a0for 3 to 5 minutes.<\/li>\n\n\n\n<li>Lightly coat the air fryer basket with non-stick cooking spray or line it with perforated air fryer parchment paper.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 2: Prepare the Dough<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Open the can of biscuits and separate them into 8 individual biscuits.<\/li>\n\n\n\n<li>Flatten each biscuit with your fingers or a rolling pin until it forms a flat disc roughly\u00a0<strong>3 to 4 inches<\/strong>\u00a0in diameter. Aim to make the edges slightly thinner than the center so the dough seals cleanly without creating an overly thick knot at the base.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 3: Stuff and Seal<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Place\u00a0<strong>3 slices of pepperoni<\/strong>\u00a0in the center of each dough disc.<\/li>\n\n\n\n<li>Place\u00a0<strong>1 cube of mozzarella cheese<\/strong>\u00a0directly on top of the pepperoni.<\/li>\n\n\n\n<li><em>Option:<\/em>\u00a0Add a tiny pinch of Italian seasoning or a drop of marinara sauce inside, but avoid overfilling to keep the cheese from bursting through the dough during cooking.<\/li>\n\n\n\n<li>Gather the edges of the dough around the filling, bringing them together at the top. Pinch the seams tightly to seal in the cheese completely.<\/li>\n\n\n\n<li>Roll the dough gently between your palms to smooth out the shape, forming a round ball. Ensure there are no open cracks or thin spots.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 4: Add the Garlic Butter Crust<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>In a small bowl, whisk together the melted butter, garlic powder, Italian seasoning, dried parsley, and salt.<\/li>\n\n\n\n<li>Using a pastry brush, coat the top and sides of each dough ball with the garlic butter mixture.<\/li>\n\n\n\n<li>Sprinkle the grated Parmesan cheese evenly over the tops.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 5: Air Fry to Golden Perfection<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Arrange the pizza bombs in the preheated air fryer basket, seam-side down. Space them out with at least\u00a0<strong>1 inch of space<\/strong>\u00a0between each bomb to ensure proper hot air circulation. Cook in batches if your air fryer basket is smaller.<\/li>\n\n\n\n<li>Air fry at\u00a0<strong>350\u00b0F (175\u00b0C)<\/strong>\u00a0for\u00a0<strong>8 to 10 minutes<\/strong>.<\/li>\n\n\n\n<li>At the\u00a0<strong>5-minute mark<\/strong>, check the bombs. If the tops are browning too quickly while the dough remains soft, lower the temperature to\u00a0<strong>330\u00b0F (165\u00b0C)<\/strong>\u00a0for the remaining time.<\/li>\n\n\n\n<li>Cook until the exterior is deep golden-brown and the dough is fully baked through.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 6: Serve<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Remove the pizza bombs carefully using tongs and let them rest on a plate for\u00a0<strong>2 to 3 minutes<\/strong>.\u00a0<em>Caution: The melted cheese inside will be extremely hot!<\/em><\/li>\n\n\n\n<li>Warm your marinara sauce in a small dish and serve alongside the pizza bombs for dipping.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Pro Tips for Success<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Seal Thoroughly:<\/strong>\u00a0The primary risk when making stuffed dough balls is cheese leakage. Pinching the seams tightly and placing them seam-side down in the basket ensures the cheese stays trapped inside.<\/li>\n\n\n\n<li><strong>Avoid Overfilling:<\/strong>\u00a0It can be tempting to add extra cheese or marinara inside, but overstuffing causes the dough to split as it expands under heat. Stick to one solid cheese cube per bomb.<\/li>\n\n\n\n<li><strong>Don\u2019t Overcrowd:<\/strong>\u00a0Air fryers rely on rapid air movement to create a crisp crust. Leave room around each pizza bomb so they don\u2019t stick together as they rise.<\/li>\n\n\n\n<li><strong>Customization:<\/strong>\u00a0Swap pepperoni for cooked sausage, finely diced bell peppers, or sliced olives to suit different dietary preferences.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Storage &amp; Reheating Instructions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Storage:<\/strong>\u00a0Store leftover pizza bombs in an airtight container in the refrigerator for up to\u00a0<strong>3 days<\/strong>.<\/li>\n\n\n\n<li><strong>Reheating in the Air Fryer:<\/strong>\u00a0Place refrigerated pizza bombs back into the air fryer at\u00a0<strong>330\u00b0F (165\u00b0C)<\/strong>\u00a0for\u00a0<strong>3 to 4 minutes<\/strong>\u00a0until warmed through and crisp.<\/li>\n\n\n\n<li><strong>Reheating in the Microwave:<\/strong>\u00a0Microwave on high for\u00a0<strong>20 to 30 seconds<\/strong>. Note that the crust will be soft rather than crispy.<\/li>\n\n\n\n<li><strong>Freezing:<\/strong>\u00a0You can freeze fully assembled, uncooked pizza bombs on a baking sheet until solid, then transfer them to a freezer bag for up to\u00a0<strong>1 month<\/strong>. Air fry directly from frozen at\u00a0<strong>330\u00b0F (165\u00b0C)<\/strong>\u00a0for\u00a0<strong>12 to 14 minutes<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Nutritional Information<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Servings per recipe: 4 | Serving size: 2 Pizza Bombs<\/em><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td class=\"has-text-align-left\" data-align=\"left\"><strong>Nutrient<\/strong><\/td><td class=\"has-text-align-left\" data-align=\"left\"><strong>Amount per Serving<\/strong><\/td><td class=\"has-text-align-left\" data-align=\"left\"><strong>% Daily Value*<\/strong><\/td><\/tr><\/thead><tbody><tr><td class=\"has-text-align-left\" data-align=\"left\"><strong>Calories<\/strong><\/td><td class=\"has-text-align-left\" data-align=\"left\"><strong>410 kcal<\/strong><\/td><td class=\"has-text-align-left\" data-align=\"left\">\u2014<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\"><strong>Total Fat<\/strong><\/td><td class=\"has-text-align-left\" data-align=\"left\">22g<\/td><td class=\"has-text-align-left\" data-align=\"left\">28%<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\"><em>Saturated Fat<\/em><\/td><td class=\"has-text-align-left\" data-align=\"left\">10g<\/td><td class=\"has-text-align-left\" data-align=\"left\">50%<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\"><em>Trans Fat<\/em><\/td><td class=\"has-text-align-left\" data-align=\"left\">0g<\/td><td class=\"has-text-align-left\" data-align=\"left\">\u2014<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\"><strong>Cholesterol<\/strong><\/td><td class=\"has-text-align-left\" data-align=\"left\">45mg<\/td><td class=\"has-text-align-left\" data-align=\"left\">15%<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\"><strong>Sodium<\/strong><\/td><td class=\"has-text-align-left\" data-align=\"left\">980mg<\/td><td class=\"has-text-align-left\" data-align=\"left\">43%<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\"><strong>Total Carbohydrates<\/strong><\/td><td class=\"has-text-align-left\" data-align=\"left\">38g<\/td><td class=\"has-text-align-left\" data-align=\"left\">14%<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\"><em>Dietary Fiber<\/em><\/td><td class=\"has-text-align-left\" data-align=\"left\">1.5g<\/td><td class=\"has-text-align-left\" data-align=\"left\">5%<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\"><em>Total Sugars<\/em><\/td><td class=\"has-text-align-left\" data-align=\"left\">5g<\/td><td class=\"has-text-align-left\" data-align=\"left\">\u2014<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\"><strong>Protein<\/strong><\/td><td class=\"has-text-align-left\" data-align=\"left\">15g<\/td><td class=\"has-text-align-left\" data-align=\"left\">30%<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Prep Time:\u00a015 minutes Cook Time:\u00a08\u201310 minutes Total Time:\u00a025 minutes Difficulty Level:\u00a0Easy Yield:\u00a08 Pizza Bombs (4 servings) Intensity Level:\u00a0Low to Medium Prep Intensity:\u00a0Low (simple assembly using store-bought dough) Cooking Intensity:\u00a0Medium (requires monitoring to prevent over-browning or leaking cheese) Ingredients For the Pizza Bombs 1 can (16 oz)\u00a0refrigerated flaky grand biscuits (8 biscuits total) 4 oz\u00a0low-moisture mozzarella &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-186","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/posts\/186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=186"}],"version-history":[{"count":1,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/posts\/186\/revisions"}],"predecessor-version":[{"id":188,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/posts\/186\/revisions\/188"}],"wp:attachment":[{"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}