Cheesy Pepperoni Pizza Bombs

SERVES 12  |  ACTIVE TIME 30 Min  |  TOTAL TIME 60 Minutes

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

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 ½ 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!

DONNA'S NOTES:  The ooey gooey cheese may escape some of your pizza bombs.  That is a beautiful thing!  Scoop all that cheesy goodness up onto the plate and serve.  Your guests will go crazy over them.

You can half this recipe.  Simply cut all ingredients by half.

Allow to cool before eating. 

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.