Ingredients

The following ingredients have 12 Servings
  • 24 frozen white dinner rolls (I used Rhodes in the freezer section)
  • 3/4 cup unsalted butter (1/2 stick, melted)
  • 1 1/2 cup fresh shredded Parmesan cheese
  • 1 tablespoon dried Italian seasoning
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 24 ounces mozzarella cheese (cut into 48 bite size pieces)
  • 5 ounce package mini pepperoni
  • Marinara for serving

Instruction

  • Preheat oven to 350°F.
  • Lightly flour counter top.
  • Place 12 dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked). Cut dinner rolls in half with kitchen shears. Repeat with the remaining 12.
  • Meanwhile cut cheese into 48 even pieces, about 1/2 ounce each. Prepare a casserole dish by spraying with non stick cooking spray (approximately 9”x13”). Set aside.
  • In a large bowl melt butter. Add Italian seasoning, garlic powder, onion powder and salt. Stir to combine. Set aside.
  • Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3” across.
  • Add a pinch of mini pepperoni (about 6 pieces) and a piece of cheese. Pull the edges of the dough together to create a ball. If they ball won’t seal, tap your finger tips into the flour and crimp the seal together.
  • Place pizza bombs in the bowl with the butter mixture. Lightly toss to coat. Repeat until all are in bowl. Add 3/4 of Parmesan cheese (reserving a little for the last few minutes in the oven) to bowl. Toss to combine. If any pizza bombs open, lightly tap fingers in flour and recrimp edges.
  • Place pizza bombs in prepared dish. Bake for 30-35 minutes until the tops are golden brown and the pizza bombs are no longer doughy. Sprinkle with cheese the last 5 minutes of bake time.
  • Remove from oven. Place on a serving tray. Serve with marinara or alone.
  • Enjoy!