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

In a small bowl, mix together melted butter, garlic powder, and Italian seasoning until well combined.

Open the can of refrigerated biscuit dough and separate each piece, gently flattening each into a round disc about 3 inches in diameter.

Place approximately a tablespoon of shredded mozzarella cheese and a few mini pepperoni slices in the center of each flattened dough round.

Carefully pinch the edges of the dough together to encase the filling completely and roll the dough into a smooth ball.

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

Bake in the preheated oven for 12–15 minutes or air fry for about 8 minutes until puffed and golden brown.

Remove the bombs from the oven and allow them to cool for a few minutes before serving with a side of marinara or ranch dip.