Pepperoni Pizza Fat Bombs

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READY IN:
35mins
YIELD:
6 fat bombs
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, mash together the cream cheese and the butter with a fork, or process in a food processor until smooth.
  2. In a large skillet, set over medium heat, cook the pepperoni slices on both sides until crispy. Transfer to a plate to cool.
  3. 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.
  4. Add the grated mozzarella cheese, herbs, chili powder, and salt. Mix well again. Refrigerate fro 20 to 30 minutes, or until set.
  5. 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.

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