Pizza Bombs Recipe | Drugstore Divas (2024)

If you’re having trouble closing the dough because the sauce is oozing out, just omit the sauce. You won’t be able to close the dough if it’s wet from the sauce, which means the sauce and cheese will escape while you’re baking it.

So, just skip the sauce, put cheese inside only, and then just dip the pizza bites in maranara.

You don’t have to use a block of cheese. If you can find bocconcini mozzarella balls, you can use those instead. They’re really easy to wrap the biscuit dough around.

We don’t recommend using shredded cheese. In fact, we never recommend shredded cheese in recipes where the cheese has to melt. Shredded cheese has preservatives that prevent it from clumping together in the bag. Those preservatives prevent it from melting, though. So when you’re using it in recipes, it won’t melt properly and your recipe will be subpar.

If you want to make these ahead of time, you absolutely can. Instead of popping these in the oven, put them on a parchment paper-lined cookie sheet. Then, put the entire sheet in the freezer.

Once the pizza bombs are frozen solid, you can transfer them to a freezer safe bag and store them for up to two weeks.

You can cook them without defrosting, but you may have to increase the cooking time if you’re cooking from frozen instead of fresh.

These pizza bombs are vegetarian as is. But, if you wanted, you could add a few slices of pepperoni to them.

Just be careful to not overstuff them. You don’t want to risk them not sealing properly. That will cause all of the filling to leak out while you’re baking and you’ll be left with delicious balls of bread. They’ll taste good, but they’re not what you’re going for.

We make sure to separate these on our cookie sheet, giving them enough room to spread out. But, if you wanted, you could crowd them on a cookie sheet or in a cake pan so they bake together. Then, you can pull them apart and eat them that way.

Just keep in mind that if you do bake these in a monkey bread-style, the edges of the middle ones won’t crisp. They’ll be soft and sort of doughy. So don’t overbake them trying to get crispy edges like you get when you bake them separately.

We’ve never done this, but I’ve seen other people bake Pizza Bombs in a muffin tray. That seems a bit easier for them. You would just roll the dough and instead of putting it on a cookie sheet, you put each one in a cavity of a muffin pan.

We use our muffin pan all the time to make non-muffin recipes, but I don’t see the advantage of making pizza bombs with a muffin pan. If you don’t have a clean cookie sheet, maybe that’s a good reason. But other than that, I don’t see one.

But, you do you. If you want to make these in a muffin pan, go right ahead.