Cheesy Pepperoni Mac Bombs (Printable)

Bite-sized mac and cheese bombs with mozzarella and pepperoni, wrapped in pizza dough for a savory snack.

# 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

→ Assembly

08 - 1 can refrigerated pizza dough (approximately 14 ounces)
09 - 12 slices pepperoni
10 - 12 cubes low-moisture mozzarella cheese (each about 1/2 inch)
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 (200°C). Line a baking sheet with parchment paper.
02 - In a saucepan, bring salted water to a boil and cook elbow macaroni according to package directions. Drain and set aside.
03 - Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add whole milk, whisking until thickened, about 2 minutes.
04 - Remove from heat. Stir in shredded cheddar cheese, salt, and black pepper until smooth. Fold in cooked macaroni. Let cool for 10 minutes.
05 - Unroll pizza dough and cut into 12 equal squares using a sharp knife.
06 - Place 1 tablespoon of cooled macaroni mixture in each square. Top with 1 slice pepperoni and 1 cube mozzarella. Gather dough edges around filling and firmly pinch to seal.
07 - Place bombs seam side down on the baking sheet. Brush each with melted butter. Sprinkle evenly with Parmesan cheese and dried Italian herbs.
08 - Bake for 18 to 20 minutes or until golden brown. Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Easy to make ahead for quick entertaining
  • Uses store-bought dough and simple mac and cheese
  • Customizable with your favorite pizza toppings or cheeses
  • Irresistibly cheesy and satisfyingly crunchy on the outside
02 -
  • Cheesy Pepperoni Mac Bombs are ideal for prepping in advance and freezing
  • High in protein and calcium thanks to triple cheese
  • Pair beautifully with tangy marinara or ranch for dipping
03 -
  • Use a small cookie scoop to portion mac and cheese into each dough square for even fillings
  • Lightly flour your hands while shaping bombs to keep the dough from sticking and tearing
  • The flavor base starts with a well-browned roux do not rush this step for best cheesy depth

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