Looking for the perfect savory appetizer to celebrate the fall season? These pumpkin-shaped pizza bombs are the answer! They take everything you love about cheesy, savory pizza pockets—gooey mozzarella, zesty sauce, and spicy pepperoni—and wrap it all up into an adorable, single-serving ball with fun, festive pumpkin ridges.
This recipe is simple, relies on easy convenience ingredients like refrigerated pizza dough, and is guaranteed to be a huge hit with both kids and adults. We use a simple trick with kitchen twine and a spiced egg wash to create the realistic pumpkin shape and color, making these the perfect, unique snack for Halloween parties, game days, or a cozy autumn dinner.
Why You’ll Love This Recipe
- Festive and Fun Presentation: The kitchen twine creates perfect pumpkin ridges, turning a simple appetizer into a seasonal showstopper.
- Gooey, Customizable Filling: Loaded with melted mozzarella and your choice of pepperoni or sausage.
- Quick Assembly: Using store-bought dough and a handful of fillings makes the assembly process fast.
- Easy to Eat: They are naturally portioned and perfect for grabbing by hand—no plates or forks required.
- Freezer-Friendly: The assembled, unbaked bombs can be frozen for effortless party prep later.
Ingredients
- 1 (13.8 oz or 390 g) can refrigerated pizza crust (or store-bought dough ball)
- 1 cup (115 g) shredded mozzarella cheese (or mozzarella pearls/cubes)
- 1/2 cup (75 g) mini pepperoni or cooked, crumbled Italian sausage
- 3 tbsp (45 ml) marinara or pizza sauce (plus extra for dipping)
- 1 large egg, lightly beaten with 2 tsp water (egg wash)
- 1/2 tsp paprika
- 1/4 tsp turmeric (optional, for a deeper orange color)
- 8 small pretzel twists or small basil leaves (for stems)
- Kitchen twine (about 8 pieces, each 18 inches long)
- 1 tbsp (15 ml) olive oil (to coat the twine)
Equipment
- Baking sheet
- Parchment paper
- Scissors or kitchen shears
- Small bowl (for egg wash)
- Small bowl (for oil/twine)
- Pastry brush
- Rolling pin
Step-by-Step Instructions
1. Prep Twine and Filling
- Oil the Twine: Cut 8 pieces of kitchen twine, each about 18 inches long. Place the pieces in a small bowl and drizzle with the olive oil to coat. This step prevents the twine from sticking to the dough as it bakes.
- Prep Dough: Unroll the pizza dough onto a lightly floured surface. Roll it out slightly to form a large rectangle. Cut the dough into 8 equal squares or circles.
2. Fill, Seal, and Shape
- Fill: Place about 1/2 tsp of marinara sauce in the center of each dough piece. Top with 2 tablespoons of mozzarella cheese and your chosen meat topping. (Do not overfill, or the cheese will leak out.)
- Seal: Gather the edges of the dough up and over the filling, pinching the seams tightly at the top to form a secure ball or parcel. Place the ball seam-side down on the prepared baking sheet.
- Wrap for Ridges: Take one piece of the oiled twine. Gently wrap it around the dough ball like you would wrap a present. Loop the twine to divide the ball into 6 or 8 equal sections, pulling just tight enough to make an indentation (remember, the dough will expand!). Tie the ends at the top and snip any excess string. Repeat for all 8 bombs.
3. Color and Bake
- Color Wash: In a small bowl, whisk together the beaten egg, paprika, and turmeric (the paprika/turmeric gives the dough an orange hue).
- Bake: Brush the colored egg wash generously over the entire surface of each dough ball. Bake in the preheated 400°F (200°C) oven for 15–20 minutes, or until the crust is golden brown and the cheese is bubbling (if any leaks out).
- Finish: Remove the bombs from the oven. Let them cool for about 5 minutes. Use scissors to carefully snip the twine and gently unwrap it from the dough. Insert a pretzel twist or a small basil leaf into the center of each one to serve as the stem.
Substitutions and Variations
- Dough: You can use refrigerated canned biscuits (Grands work best). Flatten each biscuit with a rolling pin and proceed with the filling and wrapping. The cook time may be closer to 12–15 minutes.
- Filling: Mix the mozzarella with cooked Italian sausage and onions for a savory flavor, or use spinach and ricotta cheese for a vegetarian option.
- Coating: For a savory finish, skip the turmeric and mix 1 teaspoon of Italian seasoning and 1/2 teaspoon of garlic powder into the egg wash before brushing.
- Puff Pastry: Use ready-rolled puff pastry cut into 8 squares. Gather the corners to form a parcel, then wrap and bake.
Pro Tips and Common Mistakes to Avoid
- Oil the Twine! Soaking or brushing the twine with oil is essential. If the twine is dry, it will bake into the dough and be nearly impossible to remove without tearing the pumpkin shape.
- Don’t Tie Too Tight: The dough will rise significantly in the oven. Tie the twine just enough to make a light indentation. If tied too tightly, the expanding dough will burst through the seams.
- Seal the Seams: Pinch the seams of the dough tightly when closing the ball. This prevents the melted cheese from escaping and making a mess on the pan.
- Use Parchment Paper: Always line your baking sheet with parchment paper, as any escaped cheese or sugar will stick hard to the metal pan.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can assemble the pizza bombs (including the twine wrap and egg wash), place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Remove from the fridge 30 minutes before baking and bake as directed.
- Freezing: Assemble, wrap in twine, and freeze the unbaked bombs until solid. Transfer them to a freezer bag and freeze for up to 3 months. Bake from frozen (do not thaw), adding 5–10 minutes to the bake time.
- Reheating: Reheat leftover baked bombs in a toaster oven or air fryer at 350°F (175°C) for 5–8 minutes to restore the crispy crust.
Serving Suggestions
Serve these cute pizza bombs warm with a side of warm marinara sauce for dipping. A side of ranch dressing or spicy aioli also makes a great pairing.
Approximate Nutrition
- Yields: 8 servings
- Serving Size: 1 pizza bomb
- Calories: 220 kcal
- Protein: 10 g
- Fat: 12 g
- Carbohydrates: 20 g
Note: These are approximations and can vary based on the specific brand of pizza dough and the amount of filling used.
FAQs
Q: Where can I get kitchen twine?
A: Kitchen twine (or butcher’s twine) can be found in the baking, kitchen tools, or meat departments of most grocery stores and all kitchen supply stores. Ensure it is made of 100% cotton and is not synthetic, as synthetic string will melt in the oven.
Q: Do I have to use the paprika and turmeric?
A: You don’t have to, but they are essential for achieving the golden-orange “pumpkin” color. Without them, the dough will simply be light golden brown. You can also skip the colored wash and just use a simple olive oil brush.
Q: What is the best filling to prevent leaking?
A: Use cubed mozzarella or small mozzarella pearls instead of shredded cheese, as the cubes are easier to seal inside the dough. Use minimal sauce (about 1/2 teaspoon) and ensure the edges are pinched tightly shut.
Q: Can I skip the twine entirely?
A: Yes. If you skip the twine, they will bake as simple pizza bombs or round rolls. They will still be delicious but will not have the signature pumpkin ridges.
Q: Why do I use an egg wash?
A: The egg wash (egg plus water/milk) is used to give the dough a final, beautiful golden shine and helps the colored spices stick to the crust.
Pumpkin-Shaped Pizza Bombs
Equipment
- Baking sheet
- Parchment paper
- scissors or kitchen shears
- small bowls for egg wash and oil
- Pastry brush
- Rolling Pin
Ingredients
- 390 g refrigerated pizza crust (1 can, 13.8 oz)
- 115 g shredded mozzarella cheese or mozzarella pearls
- 75 g mini pepperoni or cooked crumbled Italian sausage
- 45 ml marinara or pizza sauce (plus extra for dipping)
- 1 large egg, lightly beaten with 2 tsp water
- 0.5 tsp paprika
- 0.25 tsp turmeric (optional, for orange color)
- 15 ml olive oil (to coat twine)
- 8 small pretzel twists or basil leaves (for stems)
- 8 pieces of kitchen twine (18 inches each)
Instructions
- Cut 8 pieces of kitchen twine, each about 18 inches long. Place in a small bowl and drizzle with olive oil to coat. This prevents sticking during baking.
- Unroll pizza dough onto a lightly floured surface, roll out slightly, and cut into 8 equal squares or circles.
- Place 1/2 tsp marinara sauce in the center of each dough piece. Top with mozzarella and your chosen meat filling.
- Gather dough edges and pinch seams tightly to seal. Place seam-side down on a parchment-lined baking sheet.
- Wrap each ball with an oiled twine piece, looping to divide into sections like a pumpkin. Tie gently at the top.
- Whisk egg, paprika, and turmeric together. Brush mixture over each dough ball to create a golden-orange tint.
- Bake at 400°F (200°C) for 15–20 minutes until golden brown and cheese is bubbling.
- Cool 5 minutes, then carefully snip and remove twine. Insert a pretzel twist or basil leaf as a stem. Serve warm with extra marinara for dipping.
