These Low Carb 4-Ingredient Pepperoni Roxbury Crisps pack pizza flavor into a bite-size snack. Each pepperoni slice gets a small mound of mozzarella, a dusting of Parmesan, and a pinch of Italian seasoning. In the oven, the cheese bubbles and turns golden while the exposed pepperoni edges crisp.
What You’ll Need
- Pepperoni. Use 24 regular slices of similar size so the crisps bake evenly.
- Shredded mozzarella. Low-moisture mozzarella works well because it melts evenly and releases less water onto the tray.
- Grated Parmesan. Sprinkle it over the mozzarella for a salty finish and golden spots.
- Italian seasoning. Half a teaspoon is enough to give the whole batch a light herbal flavor.
How to Make Pepperoni Roxbury Crisps
Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment. Arrange the pepperoni slices in a single layer with space between them. Center the mozzarella on each slice, then sprinkle with Parmesan and Italian seasoning.
Bake for 7–10 minutes. Start checking at 7 minutes and pull the tray when the cheese is golden in spots and the pepperoni edges are crisp. Let the crisps rest on the tray for 2–3 minutes, then lift them with a thin spatula.
Tips for Crisp Edges
- Keep the cheese centered. Leave a thin rim of pepperoni exposed so it can crisp as the cheese melts.
- Space the slices apart. Mozzarella spreads as it melts. Leave room between the mounds so the crisps lift off individually.
- Let them firm on the tray. The cheese is soft straight from the oven. A short rest helps each crisp hold together when lifted.
Serving Ideas
Serve the crisps warm on their own or with a small bowl of marinara for dipping. For a snack platter, pair them with olives, cucumber rounds, and bell pepper strips. If you’re tracking carbs, check the labels on the pepperoni, cheeses, and any dip you add.
Frequently Asked Questions
Why are my crisps still soft?
Give them the full rest on the tray first. If the cheese is still pale and the edges haven’t crisped, return them to the oven briefly and watch closely for browning.
Can I use a small foil tray?
Yes. Line it with parchment rated for 400°F. Bake in batches if the tray is too small to leave space around all 24 slices.
Pepperoni Roxbury Crisps Recipe Card
Oven-baked pepperoni crisps topped with golden mozzarella, Parmesan, and Italian herbs.
- Prep time — About 5 minutes
- Bake time — 7–10 minutes
- Rest time — 2–3 minutes
- Yield — 24 crisps
- Servings — 4, with 6 crisps each
Ingredients
- 24 slices pepperoni
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet or small foil tray with parchment rated for that temperature.
- Arrange the pepperoni slices in a single layer with a little space between them.
- Divide the mozzarella evenly among the slices, keeping each mound centered. Sprinkle the Parmesan and Italian seasoning evenly over the tops.
- Bake for 7–10 minutes, until the cheese is melted and golden and the pepperoni edges are crisp.
- Let the crisps cool on the tray for 2–3 minutes. Lift them carefully with a thin spatula and serve warm.