Air Fryer Pizza Bombs
Cheesy, gooey bites filled with mozzarella, pepperoni, and marinara sauce, all wrapped in a golden biscuit crust.
Servings: 8 servings
Cost: Affordable
Equipment
- Air Fryer
- Mixing Bowl
- Rolling Pin
Ingredients
Dough
- 1 can Refrigerated biscuit dough (8 pieces)
Filling
- 3/4 cup Shredded mozzarella cheese
- 24 slices Pepperoni (3 per bomb)
- 1/2 cup Pizza sauce (plus extra for dipping)
- 3 tablespoons Melted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons Grated Parmesan cheese
- to taste Fresh parsley (chopped for garnish)
Instructions
- Preheat the air fryer to 350°F for 3-5 minutes while you assemble the pizza bombs.
- Take each biscuit round and flatten it gently into a 4-inch circle using your hands or a rolling pin.
- In the center of each dough circle, add 1 teaspoon of pizza sauce, 3 slices of pepperoni, and a generous pinch of shredded mozzarella cheese. Be careful not to overfill, or the dough may tear.
- Pull up the edges of the biscuit and tightly pinch them together to enclose the filling. Roll gently between your hands to make a well-sealed ball, ensuring no sauce or cheese is exposed.
- In a small bowl, whisk together melted butter, garlic powder, Italian seasoning, and grated Parmesan.
- Arrange the pizza bombs seam side down in the air fryer basket. Don’t overcrowd—leave a little space around each for even cooking.
- Brush the tops of the bombs with half of the garlic butter mixture.
- Air fry at 350°F for 8-10 minutes, or until each bomb is golden brown, puffed up, and cooked through.
- Immediately after cooking, brush with remaining garlic butter and sprinkle with fresh parsley.
- Serve warm with extra pizza sauce for dipping—and enjoy!
Notes
Store any leftover pizza bombs in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back into the air fryer at 325°F for 3-4 minutes.