20-Minute Air Fryer Pepperoni Pizza Bombs – Irresistible Bliss

Who needs takeout when you can whip up these ridiculously easy air fryer pepperoni pizza bombs in just 20 minutes? I’m obsessed with how the biscuit dough turns golden and crispy in the air fryer while the gooey cheese and spicy pepperoni melt together inside. These little flavor bombs became my secret weapon for last-minute parties after my niece devoured six at her birthday and declared them “better than pizza.” Perfect for game day, after-school snacks, or when that pizza craving hits hard but you don’t want to wait for delivery.

Why You’ll Love These Air Fryer Pepperoni Pizza Bombs

Listen, I don’t exaggerate about snacks—but these pizza bombs? They’re life-changing. Here’s why:

• Crazy quick: From fridge to table in 20 minutes flat (faster than delivery!).
• Minimal mess: One bowl, one air fryer, zero stress.
• Kid-approved: My picky nephew calls them “pizza cupcakes” and inhales them.
• Totally customizable: Swap pepperoni for veggies, add jalapeños—make ’em yours.
• Party hero: I bring these to gatherings and watch them disappear before the dip.

Trust me, once you try that crispy-but-fluffy dough oozing with melted cheese, you’ll be hooked.

Ingredients for Air Fryer Pepperoni Pizza Bombs

Gather these simple ingredients – I bet you already have most in your kitchen! The magic here is how ordinary items transform into something extraordinary in the air fryer.

• 1 can (16 oz) refrigerated biscuit dough – The flaky kind works best, and yes, you’ll separate it into 8 equal pieces (no need to be perfect – rustic is tasty!)
• 1/2 cup pizza sauce – Use your favorite jarred brand or homemade. My secret? I stir in 1/4 tsp of red pepper flakes for a kick.
• 1 cup shredded mozzarella cheese – Pack it lightly when measuring. Pro tip: Freshly shredded melts better than pre-shredded!
• 1/2 cup pepperoni slices – Regular or mini both work. I sometimes chop them for better distribution.
• 1/2 tsp garlic powder + 1/2 tsp Italian seasoning – This flavor combo is gold. Substitute with 1 tsp pizza seasoning if that’s what you’ve got.
• 1 tbsp melted butter – For that irresistible golden finish. Olive oil works in a pinch.

See? Nothing fancy – just everything you need for maximum pizza flavor in bite-sized packages!

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Equipment Needed

You probably have everything already! Here’s what you’ll pull out for these pizza bombs:

• Air fryer – Any size works, but don’t overcrowd!
• Silicone brush – For that buttery glaze (a spoon works in a pinch)
• Small bowl – To mix fillings and melt butter
• Rolling pin – Optional, but helpful if you want extra-thin dough

That’s it – no fancy gadgets required. I’ve even flattened dough between my palms when feeling lazy!

How to Make Air Fryer Pepperoni Pizza Bombs

Okay, let’s get to the fun part! Making these pizza bombs is so easy you’ll laugh, but I’ll walk you through each step to guarantee crispy, cheesy success every time.

Step 1: Prepare the Dough

Pop open that biscuit can – that satisfying “whump” never gets old! Separate the dough into 8 pieces. Now, flatten each one between your palms into a 3-inch circle. If the dough sticks, dust your hands with flour. Want them extra thin? Roll gently with a rolling pin, but don’t go thinner than 1/4 inch – we need structure for all that filling!

Step 2: Add Fillings

Here’s where the magic happens. Spread about 1 tsp sauce in the center – stay away from the edges! Sprinkle a tablespoon of cheese, then add 2-3 pepperoni slices. Pro tip: Chop some pepperoni small and mix with the cheese for extra flavor in every bite. Resist overstuffing – a heaping teaspoon total keeps them from bursting.

Step 3: Seal and Season

Fold the dough over like a tiny taco and pinch the edges tightly. I use a fork to crimp the seams for a decorative touch (and to prevent cheese leaks!). Brush each bomb with melted butter – this gives that gorgeous golden crust. Then shower them with garlic powder and Italian seasoning. The smell already has my kids running to the kitchen!

Step 4: Air Fry to Perfection

Preheat your air fryer to 350°F – this helps them cook evenly. Arrange the bombs in a single layer with some breathing room (I do 4 at a time in my basket). Cook for 8-10 minutes until they’re puffed and golden like little suns. Check at 8 minutes – all air fryers vary! Let them rest 2 minutes before serving (melted cheese is lava hot!).

Tips for Perfect Air Fryer Pepperoni Pizza Bombs

After making hundreds of these (my family won’t stop requesting them!), here are my foolproof secrets:

• Give them space! Overcrowding = steamed bombs instead of crispy ones. Cook in batches if needed – they’re worth the wait.
• Parchment paper is your friend – cut a round to fit your basket to prevent any cheese catastrophes sticking to the bottom.
• Customize fearlessly – I’ve added everything from chopped bacon to pineapple tidbits with rave reviews. Just keep fillings small and dry-ish.
• Seal tight, seal right – Wet your fingertip and run it along the edge before pinching if dough won’t stick together.
• Burp your air fryer – Pause halfway to flip or rotate for even browning if your model runs hot in spots.

Oh! And always make extra – these disappear faster than you can say “pepperoni!”

Variations for Air Fryer Pizza Bombs

The beauty of these pizza bombs? You can reinvent them endlessly! Here are my favorite twists:

• Veggie delight: Swap pepperoni for sautéed mushrooms and bell peppers (pat them dry first!).
• Spicy fiesta: Add pickled jalapeños and swap mozzarella for pepper jack cheese.
• Breakfast bombs: Fill with scrambled eggs, crumbled bacon, and cheddar – perfect for brunch!
• Hawaiian vibes: Tiny pineapple chunks + ham with a BBQ sauce swirl.

Honestly? The only limit is your pizza imagination – get creative!

Serving Suggestions

These pizza bombs shine brightest with a side of warm marinara for dipping – just like your favorite pizza joint! For parties, I arrange them on a platter with garlic butter for drizzling and a simple arugula salad to balance the richness. They’re perfect for lunchboxes too – my kids love them cold (though I can’t resist them fresh from the air fryer!).

Storage and Reheating

Here’s the good news – if you somehow have leftovers (big if in my house!), these pizza bombs keep beautifully. Pop them in an airtight container once cooled – they’ll stay fresh for 2 days. When that craving hits again, skip the microwave (it makes them soggy) and revive them in your air fryer at 300°F for 3-4 minutes. They’ll come out nearly as crispy as day one! For longer storage, freeze before cooking, then air fry straight from frozen (just add 2 extra minutes).

Nutritional Information

Just so you know what you’re biting into, here’s the scoop per pizza bomb (but remember, these are estimates – your exact ingredients might tweak the numbers a bit):

• Calories: 180
• Fat: 10g (4g saturated)
• Carbs: 18g
• Fiber: 1g
• Sugar: 2g
• Protein: 6g
• Sodium: 480mg

Not bad for a cheesy, satisfying snack! Using low-fat cheese or turkey pepperoni can lighten them up if you’re watching things closely.

Frequently Asked Questions

You’ve got questions? I’ve got answers! Here’s what readers ask most about these irresistible pizza bombs:

Did I miss your burning question? Drop it in the comments and I’ll help you troubleshoot!