Preheat your oven to 375°F (or 350°F if using an air fryer) and line a baking sheet with parchment paper.

Mix together melted butter, garlic powder, and Italian seasoning until well combined.

Open the refrigerated biscuit dough, flatten each piece to create a round base.

On each flattened dough round, place a generous amount of shredded mozzarella cheese and several mini pepperoni slices in the center.

Pinch the edges of the dough together to encase the filling completely and roll into a ball shape.

Place the sealed pizza bombs seam-side down on the prepared baking sheet and brush generously with the seasoned butter mixture.

Bake in the oven for 12-15 minutes or air fry for about 8 minutes until golden brown.

Once baked, let them cool slightly on the pan and serve warm with marinara or ranch dip.