Prep time: 15 minutes + 1 hour for raising dough + approximately 20 minutes for baking
- Desired amount of frozen dinner roll dough, depending on the size of your skillet (I used Rhodes brand)
- 1/4 cup butter
- pizza sauce
- mozzarella cheese sticks, cut into 3rds
- minced garlic or garlic salt
- grated Parmesan
- Italian seasoning
Grease a baking sheet or parchment paper. Place frozen rolls on prepared surface to allow thawing. Just thaw until no longer frozen and slightly soft to the touch. (They should still feel cool to touch.)
Melt 1/2 stick (1/4 cup) of butter in the bottom of a cast iron skillet. Add garlic. Leaving a coating on the bottom of the skillet, pour off excess butter into a dish, reserve for later.
Once thawed, flatten dinner roll dough to a 4-5 inch diameter. Top with 1 teaspoon of pizza sauce, pepperoni, and piece of mozzarella. Bring up sides and pinch to seal, creating a round shape or “bomb”. Place in prepared skillet, leaving a little space between each roll for expansion.
Preheat oven to 350 degrees.
Once the skillet is filled with pizza bombs, cover and let rise until doubled, approximately 1 hour.
Gently brush with remaining butter, sprinkle with additional garlic salt, seasoning, and Parmesan. Bake for approximately 20 minutes, until the tops are golden brown and the rolls sound “hollow” when you tap on them.
Let cool 5 minutes or more. Serve with additional pizza sauce.
* If you don’t have an iron skillet, these can be made in a round cake pan, springform, or even mass-produced on a baking sheet. Simply treat with melted butter and garlic first.
* You can be creative with the fillings. Think mini-Stromboli! Italian sausage, mushroom, onion, olives…you just don’t want to over-stuff because they need to seal. Also, keep in mind that veggies create moisture as they bake and you don’t want the rolls to get soggy. I might recommend sautéing veggies before using as a filling.