Pepperoni Cheese Crisps (Print Version)

Crispy pepperoni topped with melted three-cheese blend. Ready in 20 minutes.

# Ingredient List:

→ Cheeses

01 - 1 cup shredded mozzarella cheese
02 - 1/2 cup shredded cheddar cheese
03 - 1/4 cup grated Parmesan cheese

→ Meats

04 - 40-50 slices pepperoni (about 4 ounces)

→ Seasonings

05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon garlic powder
07 - Red pepper flakes, to taste (optional)

→ Garnish

08 - Fresh parsley, chopped (optional)

# Recipe Steps:

01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - In a medium bowl, combine mozzarella, cheddar, and Parmesan cheeses. Mix well. Add Italian seasoning and garlic powder to the cheese mixture. Toss to combine thoroughly. Add red pepper flakes if desired.
03 - If pepperoni slices are large, cut them in half for optimal sizing.
04 - Arrange the pepperoni slices in a single layer on the prepared baking sheet, leaving space between each slice to ensure even cooking.
05 - Sprinkle a generous amount of the cheese mixture evenly over each pepperoni slice, ensuring full coverage.
06 - Bake for 8-10 minutes, or until the cheese is melted, bubbly, and lightly golden, and the pepperoni edges are crispy.
07 - Remove from the oven and let crisps cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely for maximum crispness.
08 - Serve immediately, garnished with fresh chopped parsley if desired. Store any leftovers in an airtight container at room temperature. Reheat in a toaster oven or air fryer to restore crispness.

# Expert Suggestions:

01 -
  • They come together in under 20 minutes with ingredients you probably already have in your fridge
  • The texture contrast between crispy pepperoni and bubbly golden cheese is absolutely addictive
02 -
  • These crisps continue to crisp up as they cool, so don't be tempted to eat them straight from the oven or you'll miss out on that perfect crunch
  • Using a wire rack for cooling is nonnegotiable if you want them truly crispy instead of slightly soggy on the bottom
03 -
  • Use full-fat cheese because lowfat versions simply don't achieve the same crispy texture or rich flavor
  • The muffin tin method creates perfectly uniform shapes if you're serving these at a fancy gathering
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