Cheesy Pepperoni Mac Bombs (Print Version)

Creamy macaroni, zesty pepperoni, and gooey mozzarella baked in crisp pizza dough; ideal for parties.

# What You'll Need:

→ Mac and Cheese

01 - 1 cup elbow macaroni
02 - 1 cup whole milk
03 - 1 tablespoon unsalted butter
04 - 1 tablespoon all-purpose flour
05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Bombs

08 - 1 can (14 oz) refrigerated pizza dough
09 - 12 slices pepperoni
10 - 12 cubes (about 2/3 inch) low-moisture mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon melted butter
13 - 1/2 teaspoon dried Italian herbs

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Boil elbow macaroni in salted water following package directions. Drain and set aside.
03 - In a saucepan over medium heat, melt unsalted butter. Whisk in flour and cook for 1 minute. Gradually pour in milk, whisking continuously until sauce thickens, about 2 minutes.
04 - Remove saucepan from heat and stir in shredded sharp cheddar cheese, salt, and ground black pepper until smooth. Fold in cooked macaroni. Let mixture cool for 10 minutes.
05 - Unroll pizza dough and cut into 12 equal squares using a sharp knife.
06 - Place 1 tablespoon cooled mac and cheese in the center of each dough square. Top with 1 slice pepperoni and 1 cube mozzarella cheese. Gather dough around filling and pinch to seal tightly.
07 - Arrange bombs seam-side down on the prepared baking sheet. Brush tops with melted butter, sprinkle with grated Parmesan cheese, and dust with dried Italian herbs.
08 - Bake in preheated oven for 18 to 20 minutes, until golden brown. Cool for 5 minutes before serving.

# Additional Tips::

01 -
  • Perfect for parties and quick appetizers
  • Crowd pleaser loved by kids and adults
  • Easy to prep ahead and bake when needed
  • Customizable with different cheeses or meats
  • Fun and interactive snack for family events
02 -
  • Great for freezing before baking
  • Easily adjustable filling for allergies or preferences
  • Best served hot and fresh from the oven
03 -
  • Pinch the dough edges tightly or cheese will leak during baking
  • Let mac and cheese cool before filling or the dough will get soggy
  • Swap in a little extra cheddar on top if you want extra crispy edges
  • Use parchment to avoid sticking and save on cleanup
  • A light dusting of cornmeal on your tray gives the bombs a real pizzeria crunch

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