Pizza Bombs
Crispy, golden little pockets of bread filled with melty mozzarella and pepperoni that puff up when deep-fried. Fry at 350°F for 3 to 4 minutes per batch and serve warm with pizza sauce as a party appetizer.
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.