Save Pin The first time I made these, my husband walked into the kitchen looking completely confused. He thought I was burning something because the smell of pepperoni filling the house was so intense. When he saw what I was actually making, he stood there eating them right off the cooling rack. Now he asks for them every Sunday during football season.
Last summer I brought these to a pool party and honestly underestimated how quickly they would disappear. I had planned to save some for my neighbor who was running late, but by the time she arrived, the platter was completely empty. She still reminds me about it every time we talk snacks.
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Ingredients
- Shredded mozzarella cheese: This creates the cheese pull and melts into a perfect golden blanket
- Shredded cheddar cheese: Adds sharpness and depth that plain mozzarella cant achieve alone
- Grated Parmesan cheese: The salty, nutty finish that makes these taste restaurant-quality
- Pepperoni slices: The foundation and crispest element, becoming irresistible edible chips
- Italian seasoning: Brings that classic pizza parlor aroma we all love
- Garlic powder: Essential for that savory depth that makes people reach for another
- Red pepper flakes: Optional but recommended if you love a little heat
- Fresh parsley: A bright finishing touch that makes them look fancy
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Instructions
- Heat things up:
- Preheat your oven to 375°F and line a baking sheet with parchment paper
- Mix the cheeses:
- Combine mozzarella, cheddar, and Parmesan in a bowl with Italian seasoning and garlic powder
- Prep the pepperoni:
- Cut large slices in half so theyre bite-sized and easier to handle
- Arrange and top:
- Spread pepperoni in a single layer and mound cheese mixture on each slice
- Bake to perfection:
- Cook for 8 to 10 minutes until cheese bubbles and turns golden brown
- Cool completely:
- Let them rest on the pan for a few minutes, then transfer to a wire rack
- Garnish and serve:
- Sprinkle with fresh parsley if using and serve while still slightly warm
Save Pin My sister-in-law called me in a panic last month because she was hosting last-minute guests and had zero snacks ready. I talked her through this recipe using whatever pepperoni and random cheese bags she had in her fridge. She texted later that night saying it saved her and everyone wanted the recipe.
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Making These Your Own
Sometimes I swap in provolone or pepper jack when I want something different. The pepper jack version with added jalapeños has become a house favorite for spicy food lovers. You can also try turkey pepperoni for a lighter version.
Cooking Methods Beyond the Oven
The air fryer method is fantastic when you only want a small batch or need them ready quickly. The muffin tin trick creates perfectly round, cup-shaped crisps that hold dips beautifully. Both methods work with the same timing and ingredients.
Storage and Make-Ahead Tips
These actually reheat beautifully if you have leftovers, though thats rare in my house. A quick toast in the air fryer or toaster oven brings back that fresh-baked crunch. Store them in an airtight container and they will keep for several days.
- Make the cheese mixture up to three days ahead
- Freeze baked crisps and reheat at 350°F for 5 minutes
- Double the batch because they disappear faster than expected
Save Pin These pepperoni cheese crisps have become my go-to for everything from casual weeknight snacks to impromptu gatherings. They are simple, satisfying, and somehow always impress everyone who tries them.
Recipe FAQs
- → Can I make these pepperoni crisps ahead of time?
Yes, you can prepare these up to 2 days in advance. Store in an airtight container at room temperature and reheat in a toaster oven or air fryer at 350°F for 2-3 minutes to restore crispness.
- → What type of pepperoni works best?
Regular sliced pepperoni works excellent, but you can use turkey pepperoni for a leaner option or spicy pepperoni for extra heat. Look for slices that aren't too thick, as they crisp better.
- → Can I use pre-shredded cheese?
Pre-shredded cheese works fine, but freshly shredded cheese melts more smoothly and creates better texture. If using pre-shredded, avoid brands with anti-caking agents for best results.
- → How do I prevent soggy crisps?
Arrange pepperoni in a single layer without overlapping, and don't overcrowd the baking sheet. Let them cool completely on a wire rack after baking—this step is crucial for maximum crispness.
- → What dipping sauces pair well?
Marinara sauce, ranch dressing, or garlic aioli make excellent dipping options. For a keto-friendly choice, try sugar-free marinara or serve plain to appreciate the full cheesy-pepperoni flavor.
- → Can I freeze these crisps?
Yes, freeze cooled crisps in a freezer-safe bag for up to 1 month. Reheat from frozen in a 350°F oven or air fryer for 3-5 minutes. They may not be quite as crispy as freshly made.
