Easy Cheesy Pesto Bombs
Pull-apart dough bites filled with melted mozzarella and savory pesto, baked golden for a perfect appetizer or snack with rich, buttery flavor and optional herb accents.
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.