Dad used to make these on Sunday afternoons when we craved junk food. Just 2 ingredients for the ultimate crispy, salty crunch.

My kids used to come wandering into the kitchen on Sunday afternoons, eyes glued to the football game and stomachs growling for something salty and a little bit naughty. Your dad would open the fridge, pull out a pack of pepperoni and a handful of cheese, and in no time the whole house smelled like a pizzeria. These little low carb pepperoni cheese bites are exactly what we made back then—just two ingredients, baked until the edges are crispy and the cheese bubbles and browns. They scratch that junk food itch without a lot of fuss, and they’re easy enough to whip up during halftime or whenever a snack craving hits.

Serve these pepperoni cheese bites hot off the pan, while the cheese is still melty in the middle and the edges are good and crisp. I like to pile them on a plain white plate so you can see all those golden brown, greasy little circles. A small bowl of warm marinara or pizza sauce on the side is nice for dipping, though not necessary if you’re keeping things very low carb. They go well with raw veggie sticks, a simple green salad, or just a cold glass of iced tea or beer if you’re parked in front of the TV. They’re perfect as a game-day snack, a quick appetizer, or even a no-fuss movie night supper when no one feels like cooking a full meal.

Servings: 4

32 thin slices pepperoni (about 4 ounces)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup and to help keep the cheese from sticking.

Lay the pepperoni slices out on the prepared baking sheet in a single layer. Leave a little space between each slice so they have room to crisp and the cheese doesn’t all melt together.

Using your fingers, sprinkle a small mound of shredded mozzarella onto the center of each pepperoni slice, about 1 generous tablespoon per slice. Don’t worry if a few shreds fall off the sides; those stray bits will turn into extra crispy edges.

Place the baking sheet on the middle rack of the preheated oven. Bake for 8–10 minutes, or until the pepperoni edges are darkened and crispy and the cheese is melted, bubbling, and golden brown in spots.

Remove the pan from the oven and let the bites cool on the sheet for 3–5 minutes. They will firm up a bit as they cool, making them easier to pick up without falling apart.

Use a thin spatula to gently loosen and lift the pepperoni cheese bites from the parchment. Arrange them on a plate and serve warm, enjoying that salty, crispy crunch while they’re at their best.

You can play with the flavor while still keeping the spirit of this two-ingredient snack. Try different cheeses: sharp cheddar for a stronger bite, Monterey Jack for extra melt, or a pizza blend if that’s what you have. If you like a little heat, use spicy pepperoni instead of regular. For slightly thicker, chewier bites, overlap two slices of pepperoni and top them with cheese as if they were one base. If your pepperoni is very greasy, you can blot the slices with a paper towel before adding cheese, or drain the bites briefly on paper towels after baking to cut down on the oil. For a crisper texture, leave them in the oven an extra minute or two, watching closely so the cheese doesn’t burn. Leftovers can be cooled, stored in the fridge, and reheated in a hot oven or toaster oven for a few minutes until the edges crisp back up. If you’re cooking for a crowd, use two baking sheets and rotate them halfway through so everything browns evenly.