Italian Stuffed Pizza Bombs

Name: Italian Stuffed Pizza Bombs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 dozen
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

Prep Time: 15 mins

Total Time: 40 mins

Serves: 1 dozen

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.

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

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.
Fill the center of each dough with a tablespoon of Rao’s pizza sauce.
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.
In a small bowl, mix the remaining ingredients. Using a brush, generously coat the stuffed dough balls with the mixture.
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.
For air fryer cooking, fry for 12 to 14 minutes at 350 °F.
Serve the Italian pizza bombs with the remaining Rao’s pizza sauce as a dipping sauce.