Muffin Tin Pizza Bombs

Yield: 12 pizza bombs Active time: 20 minutes Total time: 40 minutes April 30, 2021

These tasty hand-held pizza bombs are fun to make with kids and can be stuffed with whatever “toppings” each person likes.

Recipe from The Kitchn.


  • Cooking spray
  • 1 lb. pizza dough, at room temperature for 1 hour (we used 1 1/2 of the 4 portions from this recipe
  • 6 tsp. marinara sauce, divided, plus more for serving
  • 24 slices pepperoni
  • 6 oz. low-moisture mozzarella cheese, cut into 12 pieces
  • 4 Tbs. unsalted butter, melted
  • 1/4 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1/4 cup grated Parmesan cheese, divided
  • 1 1/2 tsp. Italian seasoning, divided


Arrange a rack in the middle of the oven and heat to 375°. Coat a 12-cup muffin tin with cooking spray.

Divide pizza dough into 12 equal portions (about 1 1/4 oz. each). Working with one piece of dough at a time, roll into a ball, then use your fingers to flatten and stretch into a 3- to 4-inch round. Repeat with remaining pieces of dough.

Place 1/2 tsp. of the marinara sauce in the center of each dough round (no need to spread the sauce), then top each with a piece of mozzarella cheese and 2 slices of pepperoni. Fold the edges of the dough up and round the filling, then pinch them together, forming a small bundle.

Stir the butter, garlic, and salt together in a small bowl. Dip the pizza bombs, one at a time, into the butter mixture, and turn to coat. Place seam-side down into each muffin well. Sprinkle the top of each pizza bomb with 1/4 tsp. Parmesan cheese and a pinch of Italian seasoning.

Bake until golden-brown, 15 to 20 minutes. Remove from the pan and cool for 5 minutes or until cool enough to handle. Serve with warm marinara sauce.

Refrigerate leftovers in an airtight container for up to 4 days.

To freeze, assemble pizza bombs, including dipping and sprinkling, but place the bundles on a parchment-lined baking sheet instead of in muffin cups. Freeze until solid, then transfer pizza bombs to a gallon-sized freezer bag and store in the freezer for up to 2 weeks. Bake from frozen at 375° until golden-brown and hot, 20 to 25 minutes.

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