1 can refrigerated biscuit dough, 8 large biscuits, about 16.3 ounces

½ cup marinara sauce, plus more for dipping

1½ cups shredded low-moisture mozzarella cheese

½ cup sliced turkey pepperoni, chopped

¼ cup unsalted butter, melted

½ teaspoon garlic powder

½ teaspoon Italian seasoning

¼ cup finely grated Parmesan cheese

1 tablespoon chopped fresh parsley, optional

Cooking spray or oil, for greasing the pan

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Preheat the oven to 375°F.
Lightly grease an 8-inch round baking pan, pie dish, or small baking sheet with cooking spray.
Separate the refrigerated biscuit dough into 8 pieces.
Place one biscuit on a clean work surface and flatten it into a circle about 4 inches wide.
Spoon about 1 teaspoon of marinara sauce into the center of the dough.
Add about 3 tablespoons of shredded mozzarella cheese.
Add approximately 1 tablespoon of chopped turkey pepperoni.
Keep the filling in the center and leave a clean border around the edge of the dough.
Bring the edges of the dough up and over the filling.
Pinch the edges firmly together until the filling is completely enclosed.
Turn the filled dough ball seam-side down and gently shape it into a round ball.
Repeat with the remaining biscuit dough and filling.
Arrange the pizza bombs seam-side down in the prepared pan, leaving a little space between them.
In a small bowl, combine the melted butter, garlic powder, and Italian seasoning.
Brush the garlic butter mixture generously over the tops and sides of the pizza bombs.
Sprinkle the grated Parmesan cheese evenly over the tops.
Bake for 14 to 18 minutes, or until the tops are deeply golden and the biscuit dough is fully cooked.
Remove the pizza bombs from the oven and let them rest for 5 minutes.
Sprinkle with chopped parsley, if desired.
Serve warm with additional marinara sauce for dipping.

Do not use too much marinara sauce. Excess sauce can make the dough difficult to seal and may leak during baking.

Pinch the seams firmly and place each pizza bomb seam-side down in the baking pan.

Use low-moisture mozzarella because fresh mozzarella may release too much liquid.

Freshly shredded mozzarella melts more smoothly than packaged pre-shredded cheese.

Turkey pepperoni can be replaced with cooked ground turkey, chopped cooked chicken, mushrooms, bell peppers pre-shredded cheese.

Turkey pepperoni can be replaced with cooked ground, or black olives.

Cook and drain watery vegetables before adding them to the filling.

The pizza bombs can be assembled up to 4 hours ahead. Cover and refrigerate them, then add the garlic butter and Parmesan before baking.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven for 8 to 10 minutes.

Fully baked and cooled pizza bombs can be frozen for up to 2 months.

Reheat frozen pizza bombs at 350°F for 15 to 18 minutes, or until hot in the center.