👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, the lightly beaten egg, Italian seasoning, garlic powder, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture is uniform.
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3
Add approximately half of the pepperoni slices (about 35 slices, you can roughly chop them if desired) into the cheese mixture. Stir again until the pepperoni is evenly distributed.
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4
Using a small cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving about 1 inch of space between each. This recipe yields about 18-20 bites.
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5
Top each mound of the mixture with 1-2 of the remaining pepperoni slices, pressing them gently into the cheese. This will create a nice crispy pepperoni layer on top during baking.
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6
Bake for 15-20 minutes, or until the bites are golden brown around the edges and the pepperoni on top is slightly crispy. The cheese should be bubbly and melted.
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7
Remove from the oven and let cool on the baking sheet for 5 minutes. This allows them to firm up, making them easier to transfer without falling apart.
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8
Serve warm with your favorite low-carb marinara sauce for dipping. Enjoy!
💡 Notes
Ensure your cream cheese is truly softened for easy mixing. For an extra crispy texture, you can finish the last few minutes of baking under the broiler, watching carefully to prevent burning. These bites are excellent for meal prep and can be frozen for up to 3 months. Reheat from frozen in the oven at 375°F (190°C) for 15-20 minutes.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
27g
Saturated Fat
15g
Carbs
3g
Fiber
1g
Sugar
1g
Sodium
780mg
Cholesterol
75mg
