Golden bombs filled with creamy mac, mozzarella, and pepperoni—perfect for snacking or party appetizers.
# 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 refrigerated pizza dough (about 14 ounces)
09 - 12 slices pepperoni
10 - 12 cubes low-moisture mozzarella cheese (about 1/2 inch each)
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon melted butter
13 - 1/2 teaspoon dried Italian herbs
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Boil elbow macaroni in salted water according to package instructions. Drain well and set aside.
03 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for one minute. Slowly pour in milk while whisking to avoid lumps. Simmer until thickened, about 2 minutes.
04 - Remove pan from heat. Stir in cheddar cheese, salt, and pepper until fully incorporated and smooth. Fold in cooked macaroni. Let cool for 10 minutes.
05 - Unroll pizza dough and slice into 12 equal squares. Place one tablespoon cooled mac and cheese in the center of each square. Top with one pepperoni slice and one mozzarella cube.
06 - Gather dough edges around filling and pinch to seal completely. Place seam side down on prepared baking sheet.
07 - Brush bombs with melted butter. Sprinkle Parmesan cheese and Italian herbs on top. Bake for 18–20 minutes until golden brown.
08 - Allow to cool for 5 minutes before serving.
