Cheesy Pepperoni Bites
I receive quite a bit of email every day, and by far, the best, best, BEST emails are the ones from readers that want to pass along recipes they think I might like. These are absolute gems, and I am absolutely convinced that you all know me really, really well just based on the recipes that you send my way :) This recipe for pepperoni bites showed up in my email a couple of weeks ago from Terri, who has been making these for over 20 years. She said that the recipe hails from a former boss’s mother, and that she makes the pepperoni bites for holiday parties, pot lucks and watching sporting events.
I decided to make these on Sunday to have as an appetizer before dinner and for snacking while watching football in the afternoon. The consensus was unaminous – these were a huge hit!
Quick preparation time is always a win in my book, and these were incredibly easy to throw together. I actually chopped up the cheese and pepperoni on Saturday night so that on Sunday, it only took five minutes to mix everything together and pop it in the oven.
This sort of has the consistency of pancake batter when you initially mix it, and the pepperoni bites baked up into a less-doughy version of pepperoni bread, one of my all-time favorite foods.
A huge thank you to Terri, who took the time to send me this fantastic recipe – this recipe for pepperoni bites is definitely a keeper and perfect for the upcoming football and holiday season.
If you have any recipes that you think I might like, always feel free to shoot me an email and send them my way! I love receiving them! :)
One year ago: Salted Caramel Apple Cake
Four years ago: Sea Salt Caramels with Vanilla Bean
Five years ago: White Sicilian Pizza
Eight years ago: Oatmeal Raisin Chocolate Chip Cookies
Cheesy Pepperoni Bites
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 cups (488 ml) milk
- 2 eggs, lightly beaten
- 8 ounces (226.8 g) pepperoni, cut into small cubes
- 4 ounces (113.4 g) mozzarella cheese, cut into small cubes
- 4 ounces (113.4 g) provolone cheese, cut into small cubes
Instructions
- Preheat oven to 400 degrees F. Grease a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, garlic powder and oregano. Add the milk and eggs and gently stir until thoroughly combined. Add the pepperoni and cheeses and stir in with a wooden spoon or rubber spatula until evenly distributed.
- Pour the mixture into the prepared baking dish and spread into an even layer. Bake until golden brown and bubbling, 30 to 40 minutes. Let sit for at least 15 minutes before cutting and serving.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Is it okay to just use all mozzarella cheese and no provolone?
Yes, you can do that!
I have been making this for years. I memorized it in twos. 2 cups milk, 2 eggs, 2c flour, 2 cups shredded mozz. I usually season with parsley because oregano is too much for me.
If you double the recipe and make it in a large cookie sheet (with sides) you can cut them into skinnier rectangles. They last longer at a gathering. I have used the tupperware veggie/dip container and put the pizza sauce in the center.
Fantastic & so easy to make! I didn’t have dried oregano, so used “Italian seasoning,” & it worked out well. I did add 1/2 teaspoon of salt, & 1/4 teaspoon of pepper to the flour mix.
You should put also the non-retarded people measures, so we don’t need to convert