Cheddar, mozzarella, and pepperoni — that’s it. These Pepperoni Cheese Crisps are the crunchy, cheesy snack you didn’t know you were craving.
So… not gonna lie, I kind of stumbled into this Pepperoni Cheese Crisps Recipe during what I can only describe as a “mid-afternoon snack spiral.” You know the one — where it’s 3:17 p.m., you’re hungry but not hungry-hungry, and the only thing staring at you from the fridge is a half-used bag of shredded cheese and, like, four random slices of pepperoni from pizza night a week ago?
That was me. The kids had just asked for “a snack that’s not boring,” and I wasn’t about to bake anything or — God forbid — cut fruit. I saw the muffin tin, saw the pepperoni, and thought, “Okay, cheese crisps. But… pizza style?”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t expect them to be amazing. Honestly, I was just trying to make something that wouldn’t involve crumbs all over the couch. But wow. They crispened up so perfectly — crispy edges, melty middles — and suddenly I was hoarding them like they were the last snack on earth. One kid asked if I bought them from the store (uh, no credit for me?), and my husband called them “dangerously snackable,” which I think means he liked them?
Anyway. Now we make them all the time.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pepperoni Cheese Crisps Recipe?
Let’s be real. Snacks get boring. Or complicated. Or they come in crinkly packaging that says “family size” but somehow disappears in one sitting (just me?). These little crisps are different.
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You don’t need a recipe. I know this is a recipe. But honestly, once you make them once, you’ll eyeball it every time after.
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You only need three ingredients. And they’re the kind of ingredients that show up even when your fridge is on life support.
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They feel indulgent but aren’t a full meal. Think “late-night movie snack,” not “regret immediately after.”
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They’re great for everyone. My kids like them, my friends ask for them, and my weirdly picky cousin even ate five in one sitting.
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They’re just… fun? Like the snack equivalent of pressing the elevator button more than once even though you know it doesn’t help. Satisfying.
Ingredient Notes:
The ingredients list is so short, you could probably text it to someone in the middle of a meeting without them catching on.
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Cheddar Cheese: Sharp is great. Mild is fine. It gets crispy and gives that salty edge. I sometimes mix in white cheddar if I’m feeling fancy. No one notices. But I do.
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Mozzarella Cheese: The melt. That pull. It’s what makes these gooey in the middle. You want it. Trust me.
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Pepperoni Slices: Any kind. I’ve used turkey pepperoni. I’ve used mini ones. I’ve even cut up big ones with kitchen scissors when that was all I had. It all works.
You can swap things out, sure — but this is the core trio. The crispy holy trinity, if you will.
How To Make Pepperoni Cheese Crisps?
No mixing bowls. No measurements that make you squint. Just a muffin tin, an oven, and the will to snack.
Step 1: Preheat that oven
375°F. It’s the “just right” temp for getting crispy without burning your cheese into oblivion. (Unless you like them almost-burnt. I see you.)
Step 2: Line your muffin tin with pepperoni slices
I drop one slice in each muffin cup. If the tin isn’t non-stick, maybe hit it with a quick spray. I forgot once, and… let’s just say it took some elbow grease to recover.
Step 3: Top with cheese
Sprinkle cheddar and mozzarella on top of each pepperoni. Don’t stack it too high unless you’re into cheese puddles. Flatten it a bit so it bakes evenly. There’s no science here — go with your gut.
Step 4: Bake for about 8 minutes
You’re watching for the edges to get golden brown and bubbly. Some days it takes 7, other days 9. Depends on your oven’s mood, honestly.
Step 5: Let them cool
And this is where I mess up the most. Don’t yank them out immediately. They’ll be too soft and fall apart. Give them 5-ish minutes to set. Then you can flex your spatula skills and pop ‘em out.
Step 6: Eat. Immediately.
But maybe wait long enough not to burn your mouth. These things are molten for like 60 seconds too long.
Want To Save This Recipe?
Storage Options:
On the rare chance you don’t eat all 12 (or however many you made), they keep in the fridge in a sealed container for about 3 days. Layer paper towels between them if they’re oily.
To reheat, use an air fryer or toaster oven for max crunch. Microwave works too, but the texture changes — less crispy, more chewy. Still tasty. Just different.
Variations and Substitutions:
Once you’ve nailed the basic version, it’s game on. Here are a few twists I’ve tried (some more successful than others):
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Swap cheeses. Pepper jack adds a kick. Parmesan gets super crispy. Colby-Jack melts like a dream.
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Add seasoning. A little Italian seasoning? Yes. Garlic powder? Double yes.
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Add a topping. A jalapeño slice on top makes it a bit more dramatic.
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Try different meats. Prosciutto crisps beautifully. Salami works too.
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Mini pepperonis. If you like crunch over goo, these crisp up faster and are addictive.
What to Serve with Pepperoni Cheese Crisps?
They’re perfect alone, but if you want to build a moment:
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Dipping sauces: Marinara. Ranch. Spicy mustard. No wrong answers.
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Snack boards: Add them to a meat-and-cheese board for something fun and unexpected.
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Veggies on the side: Okay, this is just to feel less guilty. But honestly, crunchy cucumbers work.
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Drinks: I’m gonna say it — these are amazing with a cold beer or soda. They just are.
Frequently Asked Questions:
Can I make these ahead of time?
Sort of. You can prep them and bake later. But they’re best fresh, straight out of the oven.
Will these work in a microwave?
You’ll get melted cheese, not crisp. So yes, technically. But also… nah.
Can I do these on parchment paper instead of a muffin tin?
Yup! They’ll spread more, so give them space. But it works fine if that’s what you’ve got.
So if you’re staring into your fridge and wondering what snack won’t require effort, dishes, or a grocery trip… this is it. The Pepperoni Cheese Crisps Recipe that accidentally became one of my go-tos.
And hey — if you try it, tell me how it went. Did you use a weird cheese combo? Did your family inhale them before you even sat down? Or did you hide the last few behind the milk so only you know where they are?
No judgment here. Just crispy, cheesy goodness. Let’s talk snacks.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Pepperoni Cheese Crisps Recipe
Ingredients
- 1/3 c Grated Cheddar Cheese
- 1/3 c Grated Mozza Cheese
- 12 slices Pizza Pepperoni slices
Instructions
- Preheat your oven to 375°F.
- Place one slice of pepperoni. In the bottom of each cup of a nonstick muffin tin.
- Sprinkle grated cheddar and mozzarella cheeses over each pepperoni slice. Flattening the cheese. So it covers the pepperoni evenly.
- Bake for about 8 minutes. Until the edges are dark brown and crispy.
- Let the crisps cool in the tin. For at least 5 minutes. Before removing them.
- Enjoy your pepperoni cheese crisps!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
