Pepperoni Pizza Fat Bombs

Name: Pepperoni Pizza Fat Bombs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 fat bombs
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

Submitted by opalescent

"From Sweet and Savory Fat Bombs by Martina Slajerova"

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Ready In:: 35mins
Ingredients:: 10
Yields:: 6 fat bombs

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

directions

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.