Pepperoni Pizza Fat Bombs Recipes

EASY PEPPERONI PIZZA MUFFINS

Easy Pepperoni Pizza Muffins image

Super easy mini pizzas - delicious and done in 20 minutes or less!

Provided by Johnna

Categories Appetizers and Snacks

Time 30m

Yield 10

Number Of Ingredients 5

Ingredients

cooking spray
1 (10 ounce) can refrigerated buttermilk biscuit dough
10 tablespoons pizza sauce (such as Ragu® Homestyle)
10 slices pepperoni
10 tablespoons shredded mozzarella cheese, or as needed

Steps:

Preheat oven to 425 degrees F (220 degrees C). Spray 10 muffin cups with cooking spray.
Press biscuits, one at a time, between hands to flatten. Place each flattened biscuit in a muffin cup; press into bottom and up sides of muffin cup. Set aside for biscuit to settle and slightly rise, about 5 minutes. Lightly press biscuits into cups as needed.
Spoon 1 tablespoon pizza sauce into each biscuit; top each with 1 slice pepperoni and 1 tablespoon mozzarella cheese.
Bake in the preheated oven until biscuit is lightly browned and cheese is melted, about 10 minutes. Remove each pizza from tin and place on a cooling rack, about 5 minutes.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 13.8 g, Cholesterol 6.9 mg, Fat 5.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 438.9 mg, Sugar 2.6 g

PEPPERONI PIZZA FAT BOMBS

Pepperoni Pizza Fat Bombs image

Make and share this Pepperoni Pizza Fat Bombs recipe from Food.com.

Provided by opalescent

Categories < 60 Mins

Time 35m

Yield 6 fat bombs

Number Of Ingredients 10

Ingredients

3 . 5 ounces cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
12 pepperoni slices
1 garlic, glove minced
1/2 small red pepper, finely chopped
1/4 cup grated mozzarella cheese
1 -2 tablespoon chopped fresh herbs (such as basil, oregano, thyme) or 1 -2 teaspoon dried herbs
1/8 teaspoon chili powder
1 pinch salt
1/3 cup grated parmesan cheese

Steps:

In a bowl, mash together the cream cheese and the butter with a fork, or process in a food processor until smooth.
In a large skillet, set over medium heat, cook the pepperoni slices on both sides until crispy. Transfer to a plate to cool.
Add the garlic and red pepper to the pepperoni juices in the skillet and cook for a few minutes over medium heat until fragrant. Remove from the heat and cool slightly. Add to the cream cheese and butter mixture and mix well with an electric beater or a hand whisk.
Add the grated mozzarella cheese, herbs, chili powder, and salt. Mix well again. Refrigerate fro 20 to 30 minutes, or until set.
Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. Roll each ball in the Parmesan cheese and place on top of 2 slices of crisped pepperoni. Enjoy immediately or refrigerate in an airtight container for up to 5 days.

Nutrition Facts : Calories 142.5, Fat 12.1, SaturatedFat 7, Cholesterol 33.1, Sodium 210, Carbohydrate 4, Fiber 0.4, Sugar 0.5, Protein 4.9

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