Pizza Bombs

Name: Pizza Bombs
Cook time: 4 min
Total time: 4 min
Ingredients: 10 slices Dave's Killer Bread White Bread Done Right (crusts removed); 1 1/2 cups mozzarella cheese; 20 slices pepperoni; 1 egg (slightly beaten); 6 cups canola oil

Golden, puffy pockets of bread wrapped around melty mozzarella and pepperoni — the exterior is crisp and slightly blistered from frying while the inside is hot and gooey. These handheld pizza bombs are quick to assemble and deliver the same flavors you love in a slice of pepperoni pizza, concentrated into a crunchy, cheesy bite.

From prep to plate the active frying time is brief: maintain the oil at 350°F and fry each batch 3 to 4 minutes. They’re ideal for game-day snacking, quick party appetizers, or a weekend treat — serve warm with pizza sauce for dipping.

Why You’ll Love This Recipe

These pizza bombs combine familiar pizza flavors in a shareable, portable form — and if you want another pepperoni bite-sized snack with a different format, try Pepperoni Pizza Egg Cups Snack Box for more party-ready ideas.

Fast frying: once oil is hot at 350°F, each batch takes only 3 to 4 minutes to turn golden and puffy.
Crowd-pleasing: cheesy, pepperoni-studded centers and a crisp exterior make them irresistible at parties.
Easy assembly: flatten bread, add pepperoni and mozzarella, seal, and fry — simple steps with big payoff.

Seal seams carefully and fry in small batches so the oil temperature stays steady; drain briefly on a wire rack and serve piping hot with your favorite dipping sauce.

Ingredients You’ll Need

10 slices Dave’s Killer Bread White Bread Done Right, crusts removed: White sandwich bread provides a soft, neutral wrapper that crisps quickly when fried; removing crusts makes the pieces easier to fold and seal.
1 1/2 cups mozzarella cheese: Mozzarella melts into a stretchy, saucy center that binds the pepperoni and gives each bomb the characteristic gooey texture.
20 slices pepperoni: Pepperoni adds cured, spicy flavor and a bit of oil as it heats — the slices are the main savory component inside each pocket.
1 egg, slightly beaten: Beaten egg acts as an egg wash to glue and seal the folded bread edges so the filling stays contained during frying.
6 cups canola oil: Canola oil is the frying medium here — a neutral, high smoke-point oil that reaches and holds 350°F for even frying.

How to Make Pizza Bombs

Flatten each slice of bread: use a rolling pin or your hands to smash the slices thin so they fold easily.
Assemble the filling: place 2 slices of pepperoni in the center of each flattened bread and top with about 1 tablespoon mozzarella cheese.
Fold and seal: pull the corners of the bread to the center, pinch the edges tightly to enclose the filling, then brush or press the seam with the slightly beaten egg. Place each assembled pizza bomb seam side down on a tray as you finish them.
Heat the oil: pour 6 cups of canola oil into a medium heavy-bottomed pot and heat over medium-high until a thermometer reads 350 degrees. Meanwhile, set a wire rack inside a rimmed baking sheet for draining.
Fry in batches: working in batches so the oil temperature stays steady, gently lower the pizza bombs into the hot oil. Cook, turning once, until they are browned and puffy, about 3 to 4 minutes per batch.
Drain and serve: transfer fried bombs to the wire rack with a slotted spoon, let them cool slightly so the filling sets, and serve warm with pizza sauce for dipping.

Seal Without Leaks

A tight seal is the most important step to prevent mozzarella from oozing into the oil. Follow a consistent folding sequence and finish each pocket seam-side down while you assemble the rest.

Smash bread thin so corners meet easily when folded.
Place filling in the center (2 pepperoni slices and ~1 tablespoon mozzarella) to avoid overstuffing.
Pinch edges together firmly, then brush the seam with beaten egg to glue it closed.
Work seam-side down on the tray so gravity helps keep them closed until frying.

Freezer-to-Fryer Method

You can make these ahead and freeze them on a tray before frying. Freeze assembled, sealed bombs on a baking sheet, then transfer to a freezer bag for storage. When ready, fry from frozen but test one first to confirm timing.

Arrange sealed bombs on a tray so they’re not touching and freeze until firm.
Move frozen bombs to a labeled freezer bag and use within a month for best texture.
Do not assume exact frozen frying times — heat oil to 350°F and fry one frozen bomb to check doneness and adjust as needed.

Best Dipping Sauces

Classic pizza sauce is the obvious choice, but a couple of quick sauces elevate the experience and offer variety for guests.

Warm marinara with a pinch of red pepper flakes for a bright, slightly spicy dip.
Creamy ranch mixed with a dash of hot sauce for a tangy, cooling contrast to the cheesy center.

Tips for Success

Keep oil temperature steady: Use a thermometer and don’t overcrowd the pot — too many bombs at once drops the oil temperature and yields soggy, greasy results.

Seal seams well: Press seams tightly and use the beaten egg to glue edges; finish seam-side down on the tray so they hold their shape while you finish the rest.

Use a wire rack to drain: Place fried bombs on a wire rack set over a rimmed baking sheet rather than paper towels so air circulates and the crust stays crisp.

Fry carefully: Lower bombs gently with a slotted spoon or spider to avoid splashing hot oil; wear an oven mitt and keep children and pets away from the stove while frying.

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Frequently Asked Questions

Soft white sandwich bread is ideal because it’s easy to flatten and seals cleanly; denser breads may not fold as neatly and can be chewier after frying.

Yes — shredded mozzarella melts well, but use roughly 1 tablespoon per pocket and avoid overfilling so the seams stay sealed.

Lower bombs gently with a slotted spoon, avoid overfilling the pot, and make sure pockets are sealed and dry of excess egg or filling before frying to reduce spatter.

Final Notes

These pizza bombs are best served hot and fresh for the full contrast of crisp exterior and gooey center — plan assembly so frying and serving happen close together.

If you’re prepping for a crowd, assemble and freeze ahead; then test one frozen bomb to dial in frying time before cooking the whole batch.

Equipment

medium heavy-bottomed pot
thermometer
wire rack
rimmed baking sheet
slotted spoon

Ingredients

10 slices Dave’s Killer Bread White Bread Done Right crusts removed
1 1/2 cups mozzarella cheese
20 slices pepperoni
1 egg slightly beaten
6 cups canola oil

Instructions

Take each piece of bread and smash it flat. Place 2 slices of pepperoni in the center of the flattened bread with 1 tablespoon of mozzarella cheese. Pull the corners to the center and pinch the edges together to enclose the filling, then brush or press the seam with the slightly beaten egg to seal. Place each assembled pizza bomb seam side down and repeat until all are assembled.
Heat 6 cups of canola oil in a medium heavy-bottomed pot over medium-high heat until a thermometer reads 350 degrees. Meanwhile, set a wire rack inside a rimmed baking sheet to drain the fried bombs.
Working in batches, gently lower the pizza bombs into the hot oil and cook, turning once, until they are browned and puffy, about 3 to 4 minutes. Transfer to the wire rack with a slotted spoon, let cool slightly, and serve warm with pizza sauce.

Notes

Be sure to seal seams well with the beaten egg to prevent filling leakage while frying. Maintain oil at 350°F and fry in batches so the temperature stays steady and the bombs crisp up. Drain on a wire rack briefly before serving to remove excess oil.