For those who are new to my blog, the “Bachelor Cooking” category is me trying out simple and complex recipes for one. Sometimes it’s simple things (i.e., how to boil water), and sometimes I step up the difficulty level (i.e., fetch the can opener).
I saw this recipe online, and tried to re-create it. I didn’t like the results, so I made a couple of adjustments.
Here’s what you’ll need. It’s a nice little snack whenever you’re feeling a bit peckish.
- Shredded Mexican four-blend cheese, or any shredded cheese
- Pepperoni
- Kosher salt (every recipe needs Kosher salt)
Line a cooking sheet with parchment paper, or use a non-stick muffin tray. Sprinkle a small handful of shredded cheese in the muffin tray cup, or on the parchment paper.
Slice the pepperoni in halves or quarters, and place one piece in each mound. Add a few more cheese shreds on top of the pepperoni.
Put the Kosher salt back in the cupboard.
Preheat oven to 375 degrees. Please your sheet / muffin tray inside the oven. 8 to 10 minutes.
Remove from oven.
And look what you get.
If you use a full pepperoni, it works better in the muffin tray because the pepperoni oils will help release the cheese cookies from the tray mold. However, I recommend a half a pepperoni slice, or even a quarter pepperoni slice if you’re using the parchment paper / baking sheet method.
These make a great snackand they’ll help you get through a rough day.
Chuck The Writer 
They look like they shouldn’t spend too much time on the plate.
If you want to try another tweak, consider using turkey pepperoni. Tastes virtually the same as regular, thinner slices, and boasts that it’s got “60% less fat than regular.”
May not necessarily sound appealing, but once you try it …
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