Nacho Pizza Bombs

  • Prep Time 30 MINS
  • Cook Time 15 MINS
  • Total Time 45 MINS
Serves: 6



  • 15 oz can Ricos Gourmet Nacho Cheese Sauce
  • 2 13.8 oz refrigerated pizza crusts
  • 14-16 cubes mild cheddar cheese
  • 4-6 strips bacon, cooked & diced
  • 1 jalapeño, chopped
  • ½ cup olive oil
  • 1 tbsp red pepper flakes
  • 2 cloves garlic, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup parsley, chopped
  • Salt & pepper to taste


  • Place a pizza stone on the center rack of the oven (NOTE: this is needed in order to bake pizza bombs evenly). Preheat oven to 400° F and then line a baking sheet with parchment paper. Set aside.
  • Roll the refrigerated pizza crust on a flat surface. Using a 3.75″ round cookie cutter, cut about 7-8 discs from each pizza crust. You will end up with about 14-16 discs.
  • Fill the center of each with 1 teaspoon nacho sauce, top with 1 cube of cheddar, a few pieces of chopped bacon, chopped jalapeno, and a sprinkle of chopped cilantro/parsley. Then, lightly brush around the outer rim of the discs with water. Bring the moistened edges of the discs towards the center, lightly pleating to form a tight enclosure, and pinch to seal.
  • Insert a long wood skewer dipped in flour through the center of the roof layer of the pizza bomb in order to make a hole for steam to vent.
  • Place on the lined baking sheet, spacing them about 2 inches apart. In a small bowl, mix oil, pepper flakes, garlic, and a pinch of salt and pepper each.
  • Heat in the microwave for about 40-60 seconds. Brush the Nacho Pizza Bombs with the heated mixture. Place baking sheet on top of the pizza stone and bake for about 15-18 minutes or until cooked and lightly golden brown. Remove from the oven and brush them again with the oil mixture.