Pepperoni Pizza Fat Bombs Recipes

Steps:

• 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.

Steps:

• Lightly spray the tortilla with Pam.
• Toast the tortilla in a 400 degre oven for 5-7 minutes.
• Remove the flatout and top (in order) with pizza sauce, fat free cheese, pepperoni slices, onions, mushrooms and green pepper.
• Sprinkle with 2 Tbl low-fat mozarella.
• Bake for 7-10 minutes.
• Sprinkle with parmesan cheese, slice and serve!