Pizza Stuffed Bagel Bombs

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Pizza Stuffed Bagel Bombs

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 8–10 bagel bombs

Nutrition Facts (Per 1 Bagel Bomb — assuming 10 total):

  • Calories: ~175
  • Protein: 10g
  • Fat: 8g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: ~450mg
A tray of baked bread bites topped with seasoning is shown next to a small bowl of marinara sauce for dipping.

How To Make Pizza Stuffed Bagel Bombs

Six glass bowls on a marble surface containing shredded cheese, sour cream, flour, tomato sauce, diced red peppers, and mixed seasonings.

Ingredients:

Bagel Dough:

  • 1 ½ cups self-rising flour
  • 1 cup plain Greek yogurt (full fat works best)
  • ¼ tsp oregan
  • ¼ tsp garlic powder pinch salt

Pizza Filling:

  • 1 cup Pepperoni slices (chopped or whole)
  • 1 cup Shredded mozzarella cheese
  • ½ cup Pizza sauce
A hand holds a halved stuffed bread roll showing a tomato filling, with more rolls and a bowl of tomato sauce in the background.

Step-by-Step Guide

Bagel Dough:

1. In a large bowl, mix the Greek yogurt, self-rising flour and seasonings together.

  • A large white mixing bowl with dry flour mixture on a marble surface, next to a glass bowl of yogurt and a small bowl of herbs and spices.
  • A glass bowl with dried herbs and garlic powder is held above a large white bowl containing flour on a marble countertop.
  • A white mixing bowl with flour and spices sits on a marble countertop; a small glass bowl of sour cream is nearby.
  • A glass bowl of yogurt being poured into a white mixing bowl containing flour, set on a marble countertop.
  • A white mixing bowl on a marble surface contains flour, a dollop of sour cream, and various spices.

2. Stir with a spoon or spatula until it forms a shaggy dough.

A ball of raw dough rests on a light gray marble surface.

3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and slightly sticky.

4. If too sticky, add a tiny bit more flour; if too dry, a small splash of yogurt or water.

5. Let it rest while you prepare the filling (or start filling immediately).

Pizza Filling:

1. Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper.

2. Divide the dough into 8-10 equal pieces.

Eight pieces of unbaked biscuit dough arranged in a circle on a marble surface, with a white bowl containing flour in the upper left corner.

3. Flatten each piece into a small disc (about 3-4 inches in diameter).

Raw pizza dough divided into six pieces, one piece rolled flat, with bowls of tomato sauce and shredded cheese on a marble surface.

4. Spoon about 1-2 tsp pizza sauce in the center, then add some cheese and a few pepperoni slices.

  • Pizza dough divided into pieces, one piece rolled flat with tomato sauce in the center, surrounded by bowls of sauce on a marble surface.
  • Pizza dough divided into pieces on a marble surface, with one piece rolled out and topped with tomato sauce. Bowls of pizza ingredients are nearby.
  • Dough pieces on a marble surface, with one flattened piece topped with shredded cheese and chopped vegetables; jars of sauce and toppings nearby.

5. Carefully pull the edges of the dough up around the filling, pinching and sealing the dough fully to make a ball.

Dough pieces and a dough ball on a marble surface, with bowls of tomato sauce and sliced pepperoni nearby.

6. Place each stuffed ball seam-side down on the baking sheet.

Six balls of dough are evenly spaced on a parchment-lined baking sheet, placed on a marble countertop.

7. Brush the tops with either melted butter or beaten egg for a golden finish.

Unbaked dough balls on a parchment-lined baking sheet, with one being brushed with egg wash using a pastry brush; a bowl of beaten egg is nearby.

8. Sprinkle bagel seasoning (everything bagel seasoning or your favorite mix) on top.

Six unbaked dough balls topped with seeds and seasoning are arranged on a parchment-lined baking sheet.

9. Bake for about 18-22 minutes, or until golden brown and cooked through.

A baking tray with seven round, unbaked dough balls topped with seasoning, placed on parchment paper over a marble surface.
A baking tray with seven round, golden-brown baked rolls topped with seeds and cheese, placed on parchment paper over a marble surface.

10. Let cool for 5 minutes before serving.

A white plate holds several round, golden-brown baked rolls topped with mixed seeds and bits of melted cheese, with a small bowl of sauce in the background.
A batch of golden-brown, everything-seasoned pizza bites, one cut open to reveal melted cheese and pepperoni filling, on a white wooden surface.

FAQ:

Q: Can I make the dough ahead of time?

A: Yes! Store the dough tightly wrapped in the fridge for up to 24 hours before using.

Q: Can I use non-fat Greek yogurt?

A: Full-fat Greek yogurt works best for texture, but non-fat can work in a pinch — just expect a slightly drier dough.

Q: Can these be air fried instead of baked?

A: Yes! Air fry at 350°F (175°C) for about 10–12 minutes, checking for golden tops and cooked dough.

Q: Can I freeze them?

A: Yes, freeze after baking. Reheat in the oven or air fryer until warmed through.

Close-up of a baked dough ball with a visible tomato and cheese filling, placed on sliced pepperoni, with more dough balls and jars of seasoning and sauce in the background.
A plate of round, sesame-seed topped baked rolls filled with tomato sauce and cheese, with a bowl of red dipping sauce in the background.

Pizza Stuffed Bagel Bombs

Print Recipe
Baked dough balls topped with sesame and poppy seeds, some with visible melted cheese and tomato sauce, served with a bowl of red marinara sauce on a wooden surface.
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes

Ingredients

Bagel Dough:

  • 1 ½ cups self-rising flour
  • 1 cup plain Greek yogurt full fat works best
  • ¼ tsp oregano
  • ¼ tsp garlic powder
  • pinch salt

Pizza Filling:

  • 1 cup Pepperoni slices chopped or whole
  • 1 cup Shredded mozzarella cheese
  • ½ cup Pizza sauce

Instructions

Bagel Dough:

  • In a large bowl, mix the Greek yogurt, self-rising flour and seasonings together.
  • Stir with a spoon or spatula until it forms a shaggy dough.
  • Knead the dough on a lightly floured surface for about 5 minutes until smooth and slightly sticky.
  • If too sticky, add a tiny bit more flour; if too dry, a small splash of yogurt or water.
  • Let it rest while you prepare the filling (or start filling immediately).

Pizza Filling:

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Divide the dough into 8-10 equal pieces.
  • Flatten each piece into a small disc (about 3-4 inches in diameter).
  • Spoon about 1-2 tsp pizza sauce in the center, then add some cheese and a few pepperoni slices.
  • Carefully pull the edges of the dough up around the filling, pinching and sealing the dough fully to make a ball.
  • Place each stuffed ball seam-side down on the baking sheet.
  • Brush the tops with either melted butter or beaten egg for a golden finish.
  • Sprinkle bagel seasoning (everything bagel seasoning or your favorite mix) on top.
  • Bake for about 18-22 minutes, or until golden brown and cooked through.
  • Let cool for 5 minutes before serving.

Notes

Q: Can I make the dough ahead of time?

A: Yes! Store the dough tightly wrapped in the fridge for up to 24 hours before using.

Q: Can I use non-fat Greek yogurt?

A: Full-fat Greek yogurt works best for texture, but non-fat can work in a pinch — just expect a slightly drier dough.

Q: Can these be air fried instead of baked?

A: Yes! Air fry at 350°F (175°C) for about 10–12 minutes, checking for golden tops and cooked dough.

Q: Can I freeze them?

A: Yes, freeze after baking. Reheat in the oven or air fryer until warmed through.
Servings: 8 servings
Calories: 175kcal
Six baked rolls topped with seasoning are arranged around a glass bowl of red marinara sauce on a wooden surface.
A stack of baked pizza rolls topped with seasoning, with the top roll cut open to show a tomato and cheese filling.

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