Muffin Tin Pizza Bombs
Pizzas come baked on stones, licked by grill fire, or toasted on thick French bread. This week, change it up by baking bite-sized bundles of pizza in a muffin tin. The metal cups of the tin cradle the dough, holding their shape and crisping the crust to a rich golden-brown hue.
Can anyone say “tasteless blob of dough?” Yes, I confess I am the worst traditional from scratch pizza dough maker ever.
I am lucky if the pizza even lifts of the stone. However, I can make pizza from naan bread, English muffins, or these mega delicious Pepperoni & Cheese Pizza Bombs.
They are totally delicious and encompass the tasty flavors of pizza in one slightly golden, crispy, yet flaky bite. I only recently discovered the beauty and magic of crescent dough so I have basically been wrapped up all sorts of yummy fillings in this easy to work with dough.
Turning that classic pizza pie into these pockets could not be simpler. Divide your pizza dough (store-bought or homemade both work well) into 12 pieces, then roll each piece into a flat, circular disk. Spoon a small amount of sauce into the center, resisting the temptation to add a generous dollop. (The key to keeping the pizza bomb locked and loaded is leaving a clean border of dough around the perimeter; a saucy edge means the dough will not stick together into a closed bundle, whereas a tight seal means the gooey cheese filling stays put during baking.)
Tuck in your toppings — go classic with a pair of pepperoni slices and a cube of mozzarella — before closing the pocket of dough. Set seam-side down into a standard muffin tin and bake until brown.
A healthy teaspoonful in each pizza bomb makes for the perfectly balanced party in your mouth experience.
Plus, you can heat a side bowl of pasta sauce to dip your bombs into for an extra boost of flavor!
Ingredients
Instructions
Pizza bombs are destined to be a meal plan favorite for pint-sized and full-sized family members alike. Chewy, Parmesan-flecked dough surrounds tangy pizza sauce, spicy pepperoni, and a gooey knob of melted cheese perfect for Pizza Friday, after-school snacks, or absolutely no reason at all.
Can anyone say “tasteless blob of dough?” Yes, I confess I am the worst traditional from scratch pizza dough maker ever.
I am lucky if the pizza even lifts of the stone. However, I can make pizza from naan bread, English muffins, or these mega delicious Pepperoni & Cheese Pizza Bombs.
They are totally delicious and encompass the tasty flavors of pizza in one slightly golden, crispy, yet flaky bite. I only recently discovered the beauty and magic of crescent dough so I have basically been wrapped up all sorts of yummy fillings in this easy to work with dough.
Muffin Tin Pizza Bombs
Turning that classic pizza pie into these pockets could not be simpler. Divide your pizza dough (store-bought or homemade both work well) into 12 pieces, then roll each piece into a flat, circular disk. Spoon a small amount of sauce into the center, resisting the temptation to add a generous dollop. (The key to keeping the pizza bomb locked and loaded is leaving a clean border of dough around the perimeter; a saucy edge means the dough will not stick together into a closed bundle, whereas a tight seal means the gooey cheese filling stays put during baking.)
Tuck in your toppings — go classic with a pair of pepperoni slices and a cube of mozzarella — before closing the pocket of dough. Set seam-side down into a standard muffin tin and bake until brown.
A healthy teaspoonful in each pizza bomb makes for the perfectly balanced party in your mouth experience.
Plus, you can heat a side bowl of pasta sauce to dip your bombs into for an extra boost of flavor!
Ingredients
- 1 can of Pillsbury biscuits 10 biscuits
- 10 cubes mozzarella cheese approx 3/4 oz each
- 5 tablespoons pizza sauce
- 10-15 tablespoons of your favorite pizza toppings see note below
- Shredded cheese & italian seasoning for topping
- Pizza Sauce for dipping
Instructions
- Preheat oven to 375 degrees.
- Roll each biscuit out very thin. Add 1/2 tablespoon sauce to each biscuit. Place one cube of cheese and 1 to 1-1/2 tablespoons toppings on each.
- Fold the biscuits is to fold it in half (like a taco), pinch the edges shut and then bring the corners under and roll to make a ball.
- Top each pizza bomb with a sprinkle of shredded cheese & seasoning.
- Place biscuits on a parchment lined pan seam side down.
- Put them in the oven and lower the heat to 350 degrees. Bake 13-16 minutes or until lightly browned.
- Serve with warm pizza sauce for dipping.
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