- 6 oz mozzarella cheese cubes (24 pieces)
- 1 can refrigerated pizza dough
- ½ c mini pepperoni
- ¼ c finely shredded Parmesan cheese
- 1 T olive oil
Preheat oven to 375°F. Spray an 8×8-inch baking dish with nonstick cooking spray. Open pizza dough; unroll on a lightly floured surface. Use your hands to press and stretch dough into a 12×8-inch rectangle. Using a pizza cutter or sharp knife, cut rectangle into 24 squares. Divide mini pepperoni among dough squares; top with a cheese cube. Wrap dough around filling to cover; pinch edges tightly to seal. Place balls, seam sides down and sides touching, in prepared baking dish. Drizzle bombs with olive oil; sprinkle with Parmesan cheese. Bake 30 to 35 minutes or until golden. Serve with warm pizza sauce.