Ingredients
Scale
- 12 oz pepperoni slices
- 6 oz mozzarella cheese, cut into small cubes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 tbsp olive oil
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut each pepperoni slice in half to form about 48 pieces.
- Place a small cube of mozzarella on each pepperoni half and top with a pinch of garlic, oregano, and red pepper flakes.
- Brush lightly with olive oil and bake for 10–12 minutes until edges are crispy and cheese is bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- For extra crispiness, bake on the top rack during the last 2 minutes.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 6 bites
- Calories: 145 Kcal
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 35 mg
