Discover the irresistible delight of Cheesy Pesto Bombs—golden, fluffy pull-apart bites bursting with a rich, savory pesto and melted mozzarella center. These bite-sized dough bombs are quick to prepare and perfect for sharing at your next gathering or simply indulging as a comforting snack.
Whether paired with a fresh salad, hearty soup, or enjoyed on their own, these cheesy pockets offer a wonderful balance of herbaceous basil notes, creamy cheese, and buttery dough, making every bite a satisfying experience.
- Quick and easy with refrigerated or homemade dough for convenience.
- Flavorful combination of pesto and gooey mozzarella for a satisfying snack or side.
- Perfect pull-apart texture that invites sharing and dipping.
Ingredients
- Refrigerated pizza dough: One 12-ounce can offers a soft and pliable base that bakes to a golden, fluffy finish.
- Pesto: Half a cup of vibrant, herbaceous pesto infused with basil, garlic, and pine nuts adds bold, savory notes.
- Shredded mozzarella cheese: One to one and a half cups of creamy, melty mozzarella creates a luscious, gooey center.
- Grated Parmesan cheese (optional): Two to three tablespoons for a sharp, nutty flavor enhance the cheese blend.
- Italian seasoning or garlic powder (optional): Adds an extra depth of aromatic herbs and subtle garlic undertones.
- Melted butter: Two tablespoons for brushing to create a rich, golden crust with a buttery finish.
- Garlic powder or dried herbs (optional for brushing): A pinch to boost the aroma and flavor on top during baking.
Instructions
- Preheat the Oven and Prepare Pan
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Set your oven to 190 °C (375 °F) to ensure it reaches the perfect temperature for baking fluffy dough. Lightly grease a baking dish or line it with parchment paper to prevent sticking and promote easy cleanup.
- Shape and Cut the Dough
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Unroll or stretch your pizza dough gently into a rough rectangular shape on a clean surface. Cutting it into about 12 equal squares helps ensure each dough bomb is bite-sized and fills evenly with the pesto and cheese.
- Fill the Squares
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Place a small spoonful of pesto in the center of each dough piece to infuse each bite with fresh, herbal flavor. Top with a generous pinch of shredded mozzarella and optional Parmesan for extra cheesiness and flavor complexity.
- Seal the Dough Bombs
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Carefully bring the edges of each square together and pinch tightly to seal the filling inside. This process creates dough balls that will bake into delightful pockets of melted cheese and pesto, preventing any leakage.
- Arrange and Brush
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Place each filled dough ball seam-side down in your prepared baking dish, spacing them just enough to touch slightly once baked—this allows the pull-apart texture. Brush the tops with melted butter to encourage a beautiful golden crust and sprinkle with garlic powder or dried herbs for added aroma.
- Bake Until Golden
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Place the baking dish in the oven and bake for 15–20 minutes until the dough turns golden brown and the cheese inside is fully melted and bubbly, signaling that the bombs are perfectly cooked and flavorful.
- Cool and Serve Warm
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Allow the cheesy pesto bombs to cool for a few minutes before serving. This resting time helps the cheese settle slightly, making them easier to pull apart and enjoy with your favorite dipping sauces.
- Mozzarella melts well and creates that classic stretchy texture essential to this dish.
- Make ahead by assembling the dough bombs and refrigerating; bake fresh when ready for the best texture.
- Adjust the size and filling quantity based on your preference for appetizers or snacks.
Storage Tips
Store any leftover pesto bombs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to preserve their crispy exterior and melty interior.
Serving Suggestions
Serve warm alongside marinara, garlic dipping sauce, or extra pesto. These bombs pair beautifully with fresh salads or a comforting bowl of soup to round out a meal.
- For added flavor, mix Italian seasoning directly into the dough before shaping.
- Use a cheese blend like provolone and Monterey Jack to elevate the flavor and texture.
- Brush with garlic-infused butter for an extra aromatic crust.
FAQs
- Can I use homemade pizza dough?
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Absolutely! Homemade dough works wonderfully and allows you to customize the flavor and texture to your liking.
- Can I freeze these pesto bombs?
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Yes, freeze them unbaked on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
- What can I use instead of pesto?
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You can substitute with sun-dried tomato spread, marinara, or even a garlic herb butter for different flavor twists.
- Do I have to brush with butter?
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Brushing with butter enhances flavor and browning but can be skipped for a lighter version or substituted with olive oil.
- How do I make homemade pesto?
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Blend fresh basil leaves, garlic, pine nuts, Parmesan, and olive oil until smooth. Adjust seasoning to taste.
Easy Cheesy Pesto Bombs
Equipment
- 1 baking dish lightly greased or lined with parchment paper
- 1 oven preheated to 375 °F
Ingredients
- 1 can 12 oz refrigerated pizza dough or homemade dough
- ½ cup pesto store-bought or homemade
- 1 to 1½ cups shredded mozzarella cheese or cheese blend
- 2 to 3 tablespoons grated Parmesan optional
- Italian seasoning or garlic powder optional, for extra flavor
- 2 tablespoons melted butter
- Pinch of garlic powder or dried herbs optional, for brushing
Instructions
- Preheat the oven to 375 °F and prepare a baking dish by lightly greasing or lining it with parchment paper.
- Unroll or stretch the pizza dough into a rough rectangle on a clean surface.
- Cut the dough into approximately 12 equal squares.
- Place a small spoonful of pesto in the center of each dough square, then top with shredded mozzarella and Parmesan if using.
- Fold the edges of each square up and pinch them together to seal, forming individual dough bombs.
- Arrange the dough bombs seam-side down in the prepared baking dish, spacing them to touch slightly.
- Brush the tops of each dough bomb with melted butter, then sprinkle a pinch of garlic powder, Italian seasoning, or dried herbs if desired.
- Bake in the oven for 15 to 20 minutes until golden brown and cheese inside is melted and bubbly.
- Allow to cool for a few minutes before serving warm with extra pesto, marinara, or garlic dipping sauce.
Notes
- Use a mozzarella blend or add provolone for different cheese flavors.
- Sprinkle dried oregano or crushed red pepper atop for extra aroma.
- Assemble ahead and refrigerate, then bake when ready.
- Serve with marinara or ranch for dipping and pair with salads or soups.
