Pizza Bombs are a great option for gatherings because they can be customized in lots of different ways to suit everyone’s preferences. They can also be prepared ahead of time, baked as needed, and served up fresh and hot without a lot of work.

I’m sharing the specific products and methods that I used below just because that’s what worked well for me (and trust me when I say, this recipe has been well tested). None of the products I’m mentioning in this post are sponsored or endorsed in any way.

THE DOUGH

Rhodes Dinner Rolls will literally roll with whatever you want to do with them, and I absolutely love the consistency. You can most certainly use any pre-made dough, or make it from scratch. I used in my recipes multiple times with Rhodes frozen Dinner Rolls, and they performed beautifully every time.

Always follow the directions on the package for best results. But, if you’re a little short on time or let the dough “proof” a bit too long, it’ll still be delicious.

THE FILLINGS

Use ready-to-eat “charcuterie” meats, so all they have to do is warm up as the cheeses melt and the dough bakes. If you want to use sausage or other raw proteins, cook them first. Allow them to cool a bit before adding them to the pizza bombs.

I use a combination of the following for the lightly spicy, meaty flavors that they offer. Again, use whatever you prefer.

Hormel Pepperoni Minis
Salumi Sliced Salami Milano
Boars Head Uncured Sopressata Dry Sausage

THE CHEESE

With some recipes, I’m adamant about not using pre-shredded cheeses because they don’t generally melt as well as fresh, hand-shredded cheeses.

Freshly shredded cheese will certainly not fail you in this Pizza Bombs recipe. But… I found a shredded cheese that really does melt beautifully because it’s got Philadelphia cream cheese in it, and I’m totally a fan!

For the Pizza Bombs, I used a 50/50 combination of the following:

Kraft Mozzarella Shredded Cheese with a Touch of Philadelphia for a Creamy Melt

Kraft Natural Shredded Three Cheese (Monterey Jack, Colby, and Cheddar) with a Touch of Philadelphia cream cheese

THE SAUCE

We absolutely LOVE these big, pillowy bombs dipped in of marinara sauce, but they’re also amazing dipped in hot honey! (YES!!) Our house fave hot honey is a sweet-and-savory concoction called Honey Pot which is locally made in Victoria, MN by The Salsa Collaborative.

THE SEASONINGS

Dried parsley, red chili flakes, fennel seeds, oregano, granulated garlic, etc.

Easy Pizza Bombs

Servings 12

Author Michele Phillips, BaconFatte.com

Ingredients

12 frozen dinner rolls, thawed (I used Rhode’s)
1 cup shredded cheeses (about 4 oz.)
12 Tbsp. marinara sauce (about ¾ cup) for filling
1/2 cup chopped meats (about 1 oz. ea.)
1 egg
1-2 cups marinara sauce for dipping
Seasonings, to taste

Instructions

Pre-heat ovento 350F.
Working on a sheet of parchment paper, flatten thawed dough rounds to about 4” in diameter each.
Evenly distribute 1 cup of shredded cheese among rounds.
Add 1 Tbsp. marinara sauce to each round.
Evenly distribute ½ cup of chopped meat among rounds.
Season filling with fennel seeds, granulated garlic, etc., to taste (optional).
To form the pizza bombs:
Gently pull the edges of the dough (one at a time) toward the center and pinch them together. Repeat until all the edges are tucked in and fillings are contained. Place pizza bombs on parchment-lined baking sheet about 2” apart and with the seam side down. Repeat with the rest of the rounds.
In a small bowl, lightly whisk the egg. Using a small pastry brush, cover each pizza bomb lightly with egg wash. Season with dried parsley and chili flakes (optional). Repeat with the rest of the pizza bombs.
Using a sharp paring knife, poke a small hole (“vent”) in the top of each pizza bomb (this will help prevent the bottom seams from opening up while baking).
Bake at 350F for 10 minutes. Rotate the baking pan, and bake for another 8 – 10 minutes, or until the outside of the pizza bombs are golden brown.
Serve warmwith extra marinara sauce and/or hot honey for dipping.