Step 1: Prepare the Dough and Toppings

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick spray or a small amount of butter.
2. Separate the Biscuit Dough: Open the can of refrigerated biscuit dough and separate each biscuit. Cut each biscuit in half, giving you 16 pieces total, so each piece will be smaller and easier to manage in the muffin cups.

Step 2: Assemble the Pizza Bombs

1. Flatten the Dough Pieces: On a lightly floured surface, flatten each biscuit half into a small, roughly 3-inch circle. This will help create a pocket for the fillings.
2. Add the Fillings: Place 1 teaspoon of pizza sauce in the center of each flattened dough circle. Add about 1 tablespoon of shredded mozzarella cheese and a few mini pepperoni slices (or your preferred toppings).
3. Seal the Bombs: Gather the edges of the dough and pinch them together over the fillings to form a ball. Make sure the seams are sealed well to prevent any fillings from leaking during baking.
4. Place in Muffin Tin: Place each filled and sealed dough ball seam-side down into the greased muffin tin.

Step 3: Add Toppings and Bake

1. Top with Seasoning: In a small bowl, combine the melted butter, grated Parmesan, and Italian seasoning. Brush the tops of each pizza bomb with the seasoned butter mixture for extra flavor.
2. Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the tops are golden brown and the dough is cooked through.
3. Cool Slightly: Let the pizza bombs cool in the muffin tin for 5 minutes before removing them. Use a small spatula or knife to gently lift them out of the tin.

Step 4: Serve and Enjoy

1. Garnish: If desired, sprinkle chopped fresh basil or parsley on top for added color and flavor.
2. Serve with Dipping Sauces: Serve warm with a side of marinara sauce, ranch dressing, or garlic butter for dipping.