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 degrees F and then line a baking sheet with parchment paper.
Roll the refrigerated pizza crust on a flat surface. Using a 3.75-inch 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.