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.