In a large mixing bowl. Combine warm water with dry active yeast, let sit for 2 minutes.

Add salt and flour and mix until a smooth dough forms.

The dough can be placed into a zip lock bag and stored in the refrigerator for a few days if needed before using.

When ready to use the dough, separate dough into 10-12 pieces.

Mix the pizza sauce with the garlic and herb seasoning.

Flatten out each piece and place ~ 1 tablespoon of sauce into the center of each piece, followed by cheese.

Fold the edged toward each other to close the cheese and sauce inside of the dough and to form a ball.

Pinch the ends together so it's sealed.

Place seam side down on a greased cookie sheet.

Brush the tops of the pizza bombs with olive oil and sprinkle with a little garlic powder.

Let the dough rise for 20 minutes.

Preheat oven to 450 F.

Bake for ~20 minutes.

The balls should burst open and the gooey cheese will be bubbling out slightly.

Let cool slightly then serve with more pizza sauce for dipping or ranch dressing.