Name: Easy Cheesy Pesto Bombs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 Can Pillsbury Mini Pizza Crust; 1/2 Cup Premade Pesto; 1/2 Cup Mozzarella Cheese, cubed or hand shredded; 1-2 Tbs Olive Oil

These easy cheesy pesto bombs are made with store bought pesto and mozzarella cheese baked in the center of buttery baked dough.

From the recipe collection of Tara Ippolito

These easy cheesy pesto bombs might just be your new favorite appetizer or snack. I made these for a family get together a couple weeks ago and everyone absolutely loved them. Recipes like this will make your life so much easier. They take almost no time to make and you know they’ll be an instant crowd pleaser, also.

You can serve these as an appetizer instead of garlic bread or rolls with butter. But they would be delicious as a snack, too. Taking shortcuts when making this by using premade dough and pesto, keep this recipe as simple to make as possible. Simple, but still loaded with flavor. Pesto, melted cheese and buttery baked bread just goes so well together. It’s like the perfect combination of flavors.

Ingredients

Here is everything you'll need to make this delicious recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Pillsbury Mini Pizza Crust
Pesto
Mozzarella Cheese
Olive Oil

How To Make It

Here is how to make these delicious pesto bombs. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 375 degrees.

First, open the tube of mini pizza crusts and separate each one. Using a rolling pin, gently roll them out so the dough is larger and thinned out. Spread a thin layer of pesto into the center of each one and add some mozzarella cheese on top.

PRO TIP: Cube or shred the mozzarella cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Now, tightly close the dough around the pesto and mozzarella cheese. Place them seam side down on a parchment paper lined baking sheet. Using the palm of your hand, push down on the rolls to flatten them out just a little bit.

PRO TIP: Be sure to close the dough tightly so no filling pours out while in the oven.

Now brush the tops with a little olive oil. Place them into the center rack of the oven for about 20 minutes or until the dough is cooked all the way through. Finally, let them rest for 5 minutes, serve and enjoy.

Storage

Let the pesto bombs cool completely and place them into a food safe, air tight container. They will last in the fridge for up to three days.