Italian Stuffed Pizza Bombs

The bombs are kept ideally in the freezer before cooking. Then simply put them in the oven to cook them. Just fold the filled dough circle into a half-moon shape, like a small calzone, for easy shaping.

Make : 1 dozen
Preparation: 15 min
Cooking: 25 min
Storage: 5 days
Freezing: 3 months

Italian Stuffed Pizza Bombs
  • Ingredients

    • 1 ball (450 g) store-bought frozen pizza dough
    • 125 ml (½ cup) Rao’s pizza sauce
    • 200 g cocktail-sized bocconcini cheese balls
    • 60 ml (¼ cup) olive oil
    • 15 ml (1 tablespoon) garlic powder
    • 15 ml (1 tablespoon) dried oregano
    • 30 ml (2 tablespoons) finely grated
    • Parmesan
    • Salt and pepper to taste
  • Directions

    1. Thaw the pizza dough. On a floured surface, cut the dough into 12 equal pieces and form balls. Roll out each ball with a rolling pin to create disks approximately 10 to 15 cm in diameter.
    2. Fill the center of each dough with a tablespoon of Rao’s pizza sauce.
    3. Place a bocconcini cheese ball on the tomato sauce and fold the dough over to form a neat bundle. Ensure the dough is securely closed by pinching it to prevent leaks during cooking.
    4. In a small bowl, mix the remaining ingredients. Using a brush, generously coat the stuffed dough balls with the mixture.
    5. Place the Italian pizza bombs on a parchment paper-covered baking sheet and bake at 400 °F for 20 to 30 minutes or until golden brown.
    6. For air fryer cooking, fry for 12 to 14 minutes at 350 °F.
    7. Serve the Italian pizza bombs with the remaining Rao’s pizza sauce as a dipping sauce.