These easy air fryer pizza bombs use biscuits for the dough to make prep a breeze! Stuff with your favorite pizza toppings and they cook up in about 10 minutes for a savory snack anytime.
Open the can of biscuits and separate them. Using your hand or a rolling pin, flatten each one to about ¼” thickness
16 Ounce can jumbo biscuit dough
In the center of each flattened dough round, add ¼ slice of mozzarella, 4 slices pepperoni, and then another ¼ slice of mozzarella
4 Slices mozzarella cheese, 32 Slices pepperoni
Bring the edges of the biscuit up around the filling and pinch to seal it into a ball shape
Preheat your air fryer to 350°F (usually 2-3 minutes depending on your air fryer). While it heats, combine the butter, garlic powder, parsley, and oregano in a small bowl and mix to combine
¼ Cup salted butter, 1 Tsp garlic powder, ½ Tsp dried parsley, ½ Tsp dried oregano
Spray your air fryer’s basket or rack with nonstick spray or line with a sheet of perforated parchment to prevent sticking. Then, place the pizza bombs into the air fryer in a single layer, allowing at least ½” of space between them for expansion during cooking
Brush the tops of the pizza balls with the garlic butter mixture
Cook on the air fry setting at 350°F for 8-10 minutes, flipping after 6 minutes (you can apply any excess butter mixture you have as well at this time) until the dough is golden brown on all sides. Time may vary slightly between air fryers and brand/flavor of dough, so adjust as needed
Serve with pizza sauce on the side for dipping, and enjoy
Pizza sauce
Notes
I use jumbo biscuit dough because I find the small ones hard to work with (but you can make smaller ones if you prefer). I usually use butter or buttermilk flavored dough. You can also substitute crescent rollsor pizza dough instead, though cooking times may vary slightly
Any pizza toppings are totally fine, so feel free to swap the pepperoni for something else, or split it 50/50 with other toppings (and you can add more as well, if you prefer a heartier filling)
I find that sliced mozzarella is easier to work with when rolling the biscuit bombs, as shredded cheese goes everywhere. Cut up blocks or string cheese sticks would work well too
You can use olive oil in place of the butter if preferred, and all the seasonings are adjustable to taste
I prefer to serve pizza sauce on the side for dipping so it doesn’t create a soggy pizza bomb, but you can put a dollop inside before cooking if you prefer. Alternative dipping sauce options include pesto, alfredo, garlic parmesan, or garlic butter sauces
Try to keep the filling to the center when you’re making these. Clean edges make for a better seal, which keeps the filling in during cooking
I made this recipe in a Ninja air fryer. Note that other brands and models of air fryer may vary slightly, so adjust your times as needed!
Store any leftover pizza bombs in an airtight container or zippered bag in the refrigerator for 4-5 days
To reheat pizza bombs, air fry at a lower temperature of 320°F - 325°F (depending on available settings) for 4-5 minutes, until warmed through
Exact nutritional values will vary based on brand and flavor of ingredients, any sauces or sides added, and quantity consumed, so please consider this a guideline only