Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the refrigerated pizza dough into a rectangle (about 12 x 10 inches).
- Brush the dough with the beaten egg, then evenly sprinkle shredded mozzarella and grated Parmesan over it.
- Arrange the pepperoni pieces evenly on top, and dust lightly with garlic powder and dried oregano.
- Starting from one of the longer edges, roll the dough tightly into a log, sealing the edge with a little water if needed.
- Using a sharp knife, slice the log into 1-inch pieces and arrange the slices cut-side up on the baking sheet.
- Optionally, brush the tops with a bit more egg wash for extra golden color.
- Bake in the preheated oven for 12–15 minutes, or until the bombs are puffed up and golden brown.
- Remove from the oven, let cool slightly, and serve warm with pizza sauce for dipping.
Notes
- For best results, allow the refrigerated dough to come to room temperature before rolling.
- Avoid overcrowding the baking sheet to ensure even baking.
- Customize the bombs by adding ingredients like jalapeños, olives, or extra herbs for a personal twist.
- Serve immediately for the best texture, or store leftovers in an airtight container in the refrigerator for up to 3 days.
- Avoid overcrowding the baking sheet to ensure even baking.
- Customize the bombs by adding ingredients like jalapeños, olives, or extra herbs for a personal twist.
- Serve immediately for the best texture, or store leftovers in an airtight container in the refrigerator for up to 3 days.
