Sourdough Pizza Bombs — Easy Pepperoni Stuffed Bites (Pepperoni Sourdough Pizza Bombs)

I fell in love with Sourdough Pizza Bombs the first time I made them on a rainy Sunday when the house smelled like warm bread and melted cheese. My starter had been bubbling on the counter for days, and instead of the usual loaf, I decided to stuff that tangy dough with pepperoni and mozzarella for a handheld, shareable treat. My kids declared them "pocket pizzas," and ever since, they’ve been my go-to cozy-weekend snack and party appetizer. These little bombs borrow from the long tradition of filled breads — from Italian stromboli to calzones — but put a sourdough spin on a beloved comfort food.

Who is this recipe for?

• This recipe is for busy parents, snack lovers, home bakers learning sourdough, and anyone who wants an easy, shareable meal that feels special without hours in the kitchen.

Brief overview of the core ingredients:

• This recipe combines 2 cups sourdough starter, 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1 cup shredded mozzarella cheese, 1 cup diced pepperoni, 1 teaspoon Italian seasoning, olive oil for brushing, and marinara sauce for dipping to create cheesy, pepperoni-filled sourdough bites with a crisp golden crust.

Tools & Ingredients

Tools (you’ll need):

• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Clean surface for kneading (or a large cutting board)
• Rolling pin (optional)
• Baking sheet
• Parchment paper
• Pastry brush (or clean kitchen brush)
• Sharp knife or dough scraper
• Kitchen towel or plastic wrap

Ingredients (with a short benefit for each):

• 2 cups sourdough starter – adds tang, natural leavening, and depth of flavor
• 2 cups all-purpose flour – provides structure and a tender crumb
• 1 teaspoon salt – enhances overall flavor and balances the tang of the starter
• 1 teaspoon garlic powder – boosts savory flavor with convenience
• 1 cup shredded mozzarella cheese – melts beautifully for a gooey center
• 1 cup diced pepperoni – delivers classic pizza flavor and a pleasing texture
• 1 teaspoon Italian seasoning – adds an herby, aromatic finish
• Olive oil for brushing – helps create a golden, crisp exterior
• Marinara sauce for dipping – complements the filling with bright tomato flavor

Instructions:

1. In a bowl, mix the sourdough starter, flour, salt, and garlic powder until combined. Use a spoon to bring the mixture together gently.
2. Knead the dough for about 5 minutes on a lightly floured surface until it becomes smooth and elastic. Please be patient and gentle with the dough.
3. Let the dough rise in a warm place for 1–2 hours until doubled in size. Cover the bowl with a clean towel or plastic wrap to keep the surface from drying out.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Once the dough has risen, punch it down and divide it into small pieces (about the size of a golf ball). Try to make them uniform so they bake evenly.
6. Flatten each piece and place a small amount of mozzarella cheese, pepperoni, and a sprinkle of Italian seasoning in the center. Avoid overfilling to make sealing easier.
7. Fold the dough over the filling and pinch to seal, ensuring no gaps are present. Tuck the edges underneath for a smooth top.
8. Place the filled dough balls seam-side down on the prepared baking sheet, spaced an inch apart. This helps them brown evenly.
9. Brush the tops with olive oil. A light coating will promote a golden crust.
10. Bake for 15–20 minutes, or until golden brown. After baking, let cool for a couple of minutes before serving. Serve hot with marinara sauce for dipping.

FAQ

• Can I freeze this recipe?

  • Yes. Freeze baked bombs in an airtight container for up to 2 months. Reheat from frozen in a 350°F (175°C) oven until warmed through (about 10–15 minutes). You can also freeze unbaked bombs on a tray, then transfer to a bag once solid; bake from frozen, adding a few minutes to the baking time.

• What can I use instead of pepperoni?

  • You can substitute cooked sausage crumbles, diced ham, chopped roasted vegetables, or a mix of sautéed mushrooms and spinach for a vegetarian option.

• Can I make this with a cold sourdough starter or discard?

  • Yes. A ripe, active starter works best for rise and flavor, but you can use sourdough discard — the texture is similar though the rise may be a bit slower. Allow extra proofing time if the dough seems sluggish.

• How do I reheat leftovers without drying them out?

  • Reheat in a 350°F (175°C) oven for 8–10 minutes or in an air fryer at 325°F (160°C) for 4–6 minutes. For microwave reheating, zap briefly and then crisp in a toaster oven or skillet to restore texture.

Tips & Tricks

• Don’t overfill: Use modest amounts of cheese and pepperoni so the seams seal cleanly and fillings don’t leak during baking.
• Seal well: Pinch and tuck seams tightly; a small dab of water can help edges stick.
• Even sizing matters: Aim for uniform dough balls so they bake at the same rate—use a kitchen scale for consistent results if you have one.
• Watch the oven near the end: Ovens vary—start checking at 12 minutes to avoid over-browning while keeping the centers melty.

Conclusion

If you want more inspiration or variations, check out A Chick And Her Garden’s Sourdough Pizza Bombs recipe for a similar sourdough approach, explore creative fillings at Pantry Mama’s Sourdough Pizza Pockets, or compare a pepperoni-forward take with Flour On My Face’s Pepperoni Pizza Bombs.

Enjoy your Sourdough Pizza Bombs—share them with friends and family! Always add

tag after Directions.

Pepperoni Sourdough Pizza Bombs

220kcal

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Prep 30 minutes mins

Cook 20 minutes mins

Total 50 minutes mins

Deliciously stuffed sourdough bites filled with pepperoni and mozzarella, perfect for sharing as snacks or appetizers.

Servings 12 pieces

Course Appetizer, Snack

Cuisine Italian

Ingredients

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Dough Ingredients

• ▢ 2 cups sourdough starter Adds tang, natural leavening, and depth of flavor.
• ▢ 2 cups all-purpose flour Provides structure and a tender crumb.
• ▢ 1 teaspoon salt Enhances overall flavor and balances the tang of the starter.
• ▢ 1 teaspoon garlic powder Boosts savory flavor with convenience.

Filling Ingredients

• ▢ 1 cup shredded mozzarella cheese Melts beautifully for a gooey center.
• ▢ 1 cup diced pepperoni Delivers classic pizza flavor and a pleasing texture.
• ▢ 1 teaspoon Italian seasoning Adds an herby, aromatic finish.

For Baking

• ▢ Olive oil for brushing Helps create a golden, crisp exterior.
• ▢ Marinara sauce for dipping Complements the filling with bright tomato flavor.

Method

Prevent Sleep ModePrevent Sleep Mode

Preparation

1. In a bowl, mix the sourdough starter, flour, salt, and garlic powder until combined. Use a spoon to bring the mixture together gently.
2. Knead the dough for about 5 minutes on a lightly floured surface until it becomes smooth and elastic.
3. Let the dough rise in a warm place for 1–2 hours until doubled in size. Cover the bowl with a clean towel or plastic wrap.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Assembly

1. Once the dough has risen, punch it down and divide it into small pieces (about the size of a golf ball).
2. Flatten each piece and place a small amount of mozzarella cheese, pepperoni, and a sprinkle of Italian seasoning in the center.
3. Fold the dough over the filling and pinch to seal, ensuring no gaps are present.
4. Place the filled dough balls seam-side down on the prepared baking sheet, spaced an inch apart.
5. Brush the tops with olive oil.

Baking

1. Bake for 15–20 minutes, or until golden brown.
2. After baking, let cool for a couple of minutes before serving. Serve hot with marinara sauce for dipping.

Nutrition

Serving1gCalories220kcalCarbohydrates26gProtein9gFat9gSaturated Fat3gSodium400mgFiber1gSugar1g

Notes

Freeze baked bombs in an airtight container for up to 2 months. Make sure to reheat properly to maintain texture.

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