Pizza Bombs

Begin by preparing a cookie sheet – give it a good spray with nonstick cooking spray. Now, lay out 12 frozen raw dinner rolls (I use Rhodes) with enough space between them. Cover them with saran wrap, also sprayed with nonstick cooking spray, and let them thaw for 30-45 minutes.

While the dough is softening, get your garlic butter ready. Melt the butter and stir in the garlic and Italian seasoning. Set this flavorful mix aside for later.

Once the dough is soft, it’s time to fill them up! Line a cast iron skillet with parchment paper and set it aside. Lightly spray your hands with nonstick spray and press the dough into approximately 3-inch circles.

Spread about 1 teaspoon of garlic butter and 2 teaspoons of pizza sauce on the dough, leaving a quarter-inch border around the edges to avoid leaks. Top it off with three slices of pepperoni and three mozzarella balls. Pinch the edges to seal the deal. Place the pinched end down in the pan, evenly spaced.

Cover the skillet with saran wrap (sprayed, as always, with nonstick cooking spray) and let the bombs rise for another 30-60 minutes.

After 30 minutes, preheat the oven to 350°F. Remove the saran wrap and brush the tops of the buns with the garlic butter mixture. Bake following the instructions on the dough bag – usually, it takes about 15-18 minutes or until they’re baked through and golden on top.

As soon as they emerge from the oven, brush them with the remaining garlic butter and sprinkle them with grated parmesan and fresh herbs. Serve them up with marinara or pesto and savor every bite! Enjoy! 🍕💣