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Recipe from Simpler Savory

The recipe

Low Carb Cheesy Pepperoni Bites

Prep
10 min
Cook
12 min
Total
22 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
180

2× the original author values. Recipe yield: 6 servings.

calories
360

3× the original author values. Recipe yield: 6 servings.

calories
540
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups low-moisture part-skim mozzarella, shredded — freshly grated if possible
  • 1/2 cup Parmesan cheese, finely grated
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt — to taste
  • 1/8 teaspoon black pepper — freshly ground
  • 24 slices pepperoni — regular or mini; about 1–2 slices per bite
  • 1/4 teaspoon red pepper flakes — optional, for heat
  • 1/3 cup sugar-free marinara or pizza sauce — optional, for a light smear or dipping
  • 2 tablespoons fresh parsley or basil — chopped or torn, for garnish
  • 1 teaspoon olive oil or melted butter — optional, for brushing or greasing if using muffin tin
  • 1 sheet parchment paper — to line the pan; do not substitute silicone mat

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, toss the shredded mozzarella with the finely grated Parmesan.
  3. Add Italian seasoning, garlic powder, onion powder, salt, and black pepper; mix until evenly distributed and aromatic.
  4. Spoon heaping 1-tablespoon mounds of the cheese mixture onto the parchment, spacing them about 2 inches apart; keep the mounds taller than wide.
  5. If using, press a slight indent and smear about 1/2 teaspoon sugar-free marinara into the center of each mound.
  6. Place 1–2 pepperoni slices on each mound and sprinkle with a pinch of red pepper flakes if desired.
  7. Bake 8–12 minutes until edges are golden with tiny brown freckles and the pepperoni is cupped and crisping.
  8. Remove from the oven and let the bites rest on the pan for 1–2 minutes to set.
  9. Slide a thin spatula under each bite to lift cleanly; garnish with chopped parsley or torn basil.
  10. Serve warm as-is or with warm marinara for dipping. For extra richness, lightly brush with olive oil or melted butter.
  11. Air fry at 375°F (190°C) for 5–7 minutes on a parchment-lined perforated tray, until the edges are golden and crisp.
  12. Lightly grease a mini muffin tin, add 1 tablespoon cheese mixture to each cup, top with pepperoni, and bake 8–10 minutes until bubbly and golden; loosen edges and pop out.

Notes

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat on a parchment-lined sheet at 375°F for 5–7 minutes until re-crisped, or air fry at 350°F for 3–5 minutes. To freeze, place cooled bites on a sheet pan to freeze solid, then bag; reheat from frozen at 375°F for 8–10 minutes until hot and crisp.

Source: https://simplersavory.com/low-carb-pepperoni-cheese-bites/