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!
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
Do the cheeses need to be cubed or can you use shredded?
Hi Ann, I think shredded should be okay.
Hi Michelle, I made this yesterday to bring with us for a Super Bowl party, and it was delicious. Everyone else at the party must have liked it, too, because by the time that we left the party, most of it was gone. These little pepperoni bites tasted a lot like pizza, and how can you go wrong with that, I ask you. I did end up substituting shredded mozzarella for the cubed mozzarella, but other than that, I followed the recipe to the tee. Thanks for such an easy and flavorful recipe. One that I will definitely add to my binder of favorite recipes.
I will definitely be making this to compare to a similar recipe that I’ve been making since the ‘70s. For that recipe, I either bake in a pie dish or make mini muffins.
Thanks for all your wonderful recipes. I recently made your Apple Cinnamon Bread and received rave reviews.
Hi, Michelle,
I want to make this casserole for a pot luck brunch I’m going to this week. I noticed you said to bake it in a 9×13 pan, but the volume seems small. How thick (more or less) does this wind up being?
It sounds so easy & good. I love pepperoni!
Donna
Hi Donna, They are definitely a hit anytime I make them! They turn out to be about 1-2″ thick. I hope that helps!
No salt? Aren’t they a little bit bland without it? I’m making these soon and wondered if adding 1/2 teaspoon of salt would negatively affect this recipe. They look SO GOOD!
Hi Peggy, All the meats are quite salty, so I don’t find it bland at all. However, you can add a little salt if you’re concerned – it won’t ruin the dish.
Sorry I hadn’t noticed the question and answer re mini muffin tins.
Could you use this batter in mini muffin tins?
Can I bake in muffin tin. If so what temp and how long?
Could you make this in a mini muffin pan? And if so, what would be the cooking time?
Hi Shelly, I think it could be, although I haven’t tried it, so I’m not sure about the cooking time.
Oops, sorry about resending my previous question. I did put them in the mini muffin pan and baked for 20 min ar 350°. Came out great. I assume if you make ahead, they need to be srored in the refrigerator?
Hi Shelly, It depends on how far ahead – if a day before, yes. However, if you are serving them the same day, I think leaving them at room temperature would be just fine.
These are very delicious! I added 1/2 tsp. baking powder because it made me feel better, but I’m sure it wasn’t necessary. Thanks for a terrific recipe I will make again.
SO good and SO easy! Made these tonight for dinner with a salad on the side. Added a few more spices but it was GREAT! I’m going to try them again with some sauteed veggies and perhaps sausage. Yum! Thanks!
A new favorite appetizer!! Made these for our New Year’s Eve party and they were gone in no time! So simple to make and they looked just like the picture. Good right out of the oven or at room temp. Would make a quick snack or kids lunch item, too!
does it matter what kind of milk you use? i.e. whole, 2%, etc.
Hi Jose, Nope, it does not!
Hi – is this recipe correct that there is no baking powder (or soda)? I tried making this and it came out very dense and flat. The flavor was great though :) Thanks!
Hi Mel, Yes, no leavening agents. I was curious too, but mine turned out with a souffle sort of texture.
I made this last night for a jewelry party at a friends house. Everyone loved them! There was not a single one left. I will definitely make these again. (There’s already a request in because as I was leaving with them a friend of my husbands came in. They both tried one and were upset I was leaving with them lol.). Very easy to make and VERY yummy! Thanks Michelle and Terri both for a great appetizer :)
I made these last Sunday and ate almost half of them myself! I used all mozzarella instead of mozzarella and provolone. There was quite a bit of fat from the pepperoni around the edges once it was baked, but I poured if off. So delicious and addicting!
This is a super delicious recipe. I halved the amounts, but the pack of mozzarella was an ounce more so put it in. Also, being in the UK provolone wasn’t easily available so used extra mature cheddar. Next time will increase cheddar & lower the mozzarella. The squares were taken to my husbands golf for fortifying the group at the 9th & 18th, good reviews & non came back.
The bites look really delicious and easy to cook… really easy. Looks like I’ve found another recipe to add in my notebook of school appropriate meals, I’m sure the kids will love it. Just the word pepperoni will draw their attention xD
Did you cover the baking dish with something? Were there any food splashes?
Hi Erin, I didn’t cover the baking dish; it was bubbling when it came out, but no splashes!
Made these the other night as a side to fettucini alfredo. They were so flavorful and SUPER easy to make. I took your idea and cut things up the night before, so it was very quick to put together. Thanks for sharing a great recipe!
Made this on a whim last night for a work pot luck and won with the most votes! Great and easy recipe.l
SO decadent they look amazing for watching football!
These look highly addictive. I bet there isn’t room for dinner when these are served!
xoxoBella | http://xoxobella.com
I can attest to the goodness of this appetizer. I’ve used this same recipe–which I got from a cookbook by the owners of a restaurant in the north end of Boston–for years. Easy and delicious. I use different cheeses, but it’s always good.
Can they be made ahead of time and reheated? Just wondering if you’ve tried it.
Hi Jayne, Yes! They are good at room temperature, but if you refrigerate them and want to reheat them, we popped them in the refrigerator for a few seconds and they were good. The texture changes a little than when they are served originally, but still delicious!
Oh man those sound delicious!! I would swap the pepperoni with cooked crumbled sausage since my husband doesn’t like pepperoni (the HORROR) but other than that, perfection!!
I’m not a big fan of pizza because I don’t like sauce. These are Cally my name! Just cheesy goodness!
These look like the perfect snack food!
These are dreamy!
It only took cheese and pepperoni from the title to grab my attention and once I started reading the recipe and seeing the pictures I was drooling. These would be a fantastic hit with my grandsons, children , hubby and I. So in other words, the ENTIRE family! Thank you for sharing. Will definitely make this ASAP.
Glad these were a hit!! Now I am craving these and will have to make a pan soon. Thanks for the shout out Michelle.
Look interesting… I’m tempted to try it with bell peppers or mushrooms instead of pepperoni. I love your blog and am always happy to see recipes that are vegetarian! Thank you Terri!