Introduction

Oh, do you remember those days when a simple, delicious snack could make your whole afternoon? For me, it often conjures up memories of after-school treats, cozy movie nights, or just that perfect little something to curb those afternoon cravings. Well, get ready to make some new delicious memories because I’ve got a recipe that’s going to be your new best friend: Pizza Stuffed Bagel Bombs! They’re unbelievably easy, surprisingly quick to whip up, and honestly, so much fun to eat. You’re going to love them!

Why You’ll Love This Recipe

Fast: From start to finish, these little flavor bombs are ready in a flash. Perfect for those spontaneous snack attacks!
Easy: Seriously, if you can mix a few ingredients and pinch some dough, you can make these. No fancy skills required!
Giftable: Imagine bringing a batch of these warm, cheesy delights to a friend’s house or a potluck. They’re a guaranteed hit and show you really care.
Crowd-pleasing: Kids and adults alike go absolutely bonkers for these. They’re the ultimate appetizer or snack that everyone will be asking for the recipe for.

Ingredients

Gather ’round, friends, and let’s see what we need for these delightful little bites. The beauty of this recipe is its simplicity!

For the Bagel Dough:
- 1 ½ cups self-rising flour: This is our secret weapon for that perfect soft-yet-chewy bagel texture without any yeast fuss!
- 1 cup plain Greek yogurt (full fat recommended): This makes the dough super soft and easy to work with. Full-fat gives it the best richness.
- ¼ tsp oregano: A little herbaceous hint to make it taste like real pizza dough.
- ¼ tsp garlic powder: Because what’s pizza without a little garlicky goodness?
- Pinch of salt: Just to enhance all those wonderful flavors.
For the Pizza Filling:
- 1 cup pepperoni slices (chopped or whole): You can chop them up small or use whole mini pepperonis – your call!
- 1 cup shredded mozzarella cheese: The king of melty cheese! Use your favorite kind.
- ½ cup pizza sauce: Your go-to pizza sauce will work perfectly here.

How to Make It

Alright, let’s get our hands a little floured and make some magic happen! This is where the fun really begins.

Preheat and Prep: First things first, let’s get that oven nice and toasty! Preheat it to 400°F (200°C). While it’s warming up, grab a baking sheet and line it with parchment paper. This will save you from any sticky situations later.
Mix the Dough: In a medium-sized bowl, toss in your self-rising flour, that lovely Greek yogurt, oregano, garlic powder, and a pinch of salt. Get in there with a spoon or your hands and mix it all up until it starts to look like a shaggy, happy dough. Don’t worry if it’s not perfectly smooth yet!
Knead with Love: Turn that shaggy dough out onto a lightly floured surface. Now, just a little bit of kneading for about 2-3 minutes should do the trick. You’re just looking for it to become smooth and cooperative. It’s like a little dough massage!
Divide and Conquer: Take your lovely smooth dough and divide it into 6 equal portions. These will be the shells for our delicious pizza bombs.
Shape the Discs: On that lightly floured surface again, take each portion of dough and gently flatten it into a small disc. Think of a mini pancake shape.
Sauce it Up: Now for the pizza part! Spoon a small amount of pizza sauce right into the center of each dough disc. Make sure you leave a nice border around the edges – this is crucial for sealing!
Cheese and Pepperoni Power: Sprinkle your pepperoni slices over the sauce, followed by a generous handful of that shredded mozzarella cheese. Oh yeah, it’s starting to look good already!
Seal the Deal: This is the most important step for making them “bombs”! Carefully bring the edges of the dough up and over the filling. Pinch them together really well at the top to seal them completely. You want to make sure there are no little gaps for the gooey insides to escape. Think of it like wrapping a little present!
Bake to Perfection: Place your sealed bagel bombs, seam-side down, onto your prepared baking sheet. Pop them into the preheated oven and bake for about 18-22 minutes. You’re looking for them to be beautifully golden brown and puffed up like little pillows.
Cool and Enjoy: Let them cool on the baking sheet for just a few minutes before diving in. The filling will be super hot, so a little patience is key!

Substitutions & Additions

Got a craving for something a little different? Or maybe you’re out of an ingredient? No worries! This recipe is super forgiving and ready for your personal touch.

Spice it Up: Don’t love pepperoni? Try mini salami, cooked mini meatballs, or even some finely diced ham.
Veggie Power: Add some finely chopped mushrooms, bell peppers, or black olives to the filling before you seal them up. Just make sure they’re small so they don’t make the dough hard to seal.
Cheese Please: Feel free to mix in some cheddar, provolone, or even a sprinkle of Parmesan for an extra flavor punch.
Herbs and Spices: If you want to go all out on the pizza flavor, add a pinch of dried basil or a dash of red pepper flakes to the dough or the filling.
Dip It Good: Serve these with extra pizza sauce for dipping, or try ranch dressing or a marinara sauce.

Tips for Success

A few little tricks can make your Pizza Stuffed Bagel Bombs even more amazing!

Don’t Overfill: While it’s tempting to stuff them to the brim, make sure you leave enough dough border to properly seal. A little less filling is better than a leaky bomb!
Pinch, Pinch, Pinch: Really focus on getting a good, tight seal. Press those seams together firmly.
Room Temp Ingredients: For the dough, using Greek yogurt that’s at room temperature will make it easier to combine with the flour.
Prep Ahead: You can totally make the dough and portion it out ahead of time. Store it in the fridge and when you’re ready, just shape, fill, and bake! You can also assemble the bombs and freeze them before baking. Just bake them from frozen, adding a few extra minutes to the cooking time.

How to Store It

Leftovers are a beautiful thing! Here’s how to keep your bagel bombs tasting delicious.

At Room Temperature: Once cooled, these are best enjoyed within a day. Store them in an airtight container.
In the Fridge: For longer storage, keep them in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a toaster oven or regular oven for the best texture.
Freezing: As mentioned above, you can freeze them before baking. You can also bake them, let them cool completely, and then freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Reheat them in the oven or toaster oven until warmed through.

FAQs

Can I use regular flour instead of self-rising flour?: You can, but you’ll need to add baking powder and salt. For every 1 ½ cups of all-purpose flour, use 2 teaspoons of baking powder and ½ teaspoon of salt. It won’t be quite the same texture, but it will still be delicious!
How do I prevent the bottoms from getting too dark?: Using parchment paper is your best bet! If your oven tends to bake hot on the bottom, you can also try placing a baking sheet on the rack below your bagel bombs.
Can I make these ahead of time?: Yes! You can prepare the dough and have it ready to go, or you can assemble the bombs and freeze them before baking. Just remember to adjust the baking time if baking from frozen.
Are these spicy?: They’re not inherently spicy unless you add red pepper flakes or use spicy pepperoni. The flavor is classic pizza! Kids usually find them to be just the right amount of savory and cheesy.

Pizza Stuffed Bagel Bombs

Unbelievably easy, surprisingly quick, and so much fun to eat, these Pizza Stuffed Bagel Bombs are perfect for after-school treats, movie nights, or a spontaneous snack attack. They are a crowd-pleasing appetizer or snack that everyone will love.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Servings 6 bombs

Equipment

Oven
Baking Sheet
Parchment paper
Medium-sized bowl
Spoon

Ingredients

For the Bagel Dough

1.5 cups self-rising flour for that perfect soft-yet-chewy bagel texture without any yeast fuss
1 cup plain Greek yogurt full fat recommended, makes the dough super soft and easy to work with
0.25 tsp oregano a little herbaceous hint
0.25 tsp garlic powder
pinch salt to enhance all those wonderful flavors

For the Pizza Filling

1 cup pepperoni slices chopped or whole
1 cup shredded mozzarella cheese use your favorite kind
0.5 cup pizza sauce your go-to pizza sauce

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium-sized bowl, combine self-rising flour, Greek yogurt, oregano, garlic powder, and salt. Mix until it forms a shaggy dough.
Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and cooperative.
Divide the dough into 6 equal portions.
Gently flatten each portion of dough into a small disc.
Spoon a small amount of pizza sauce into the center of each dough disc, leaving a border.
Sprinkle pepperoni slices over the sauce, followed by shredded mozzarella cheese.
Bring the edges of the dough up and over the filling, pinching them together firmly at the top to seal completely.
Place the sealed bagel bombs, seam-side down, onto the prepared baking sheet.
Bake for 18-22 minutes, or until beautifully golden brown and puffed up.
Let cool on the baking sheet for a few minutes before enjoying.

Notes

For substitutions and additions, consider trying mini salami, cooked mini meatballs, or finely diced ham instead of pepperoni. Add finely chopped mushrooms, bell peppers, or black olives to the filling. Mix in cheddar, provolone, or Parmesan cheese. Add a pinch of dried basil or red pepper flakes. Serve with extra pizza sauce, ranch dressing, or marinara sauce for dipping.

Tips for success include not overfilling the bombs to ensure a good seal, pinching the seams firmly, using room temperature ingredients for the dough, and preparing ahead by refrigerating dough or assembling and freezing bombs before baking.

Store cooled bagel bombs in an airtight container at room temperature for up to a day, or in the refrigerator for up to 3-4 days. Reheat in a toaster oven or regular oven. Baked bombs can be frozen for up to 2 months after cooling and reheating in the oven or toaster oven until warmed through.