Pepperoni & Cheese Roll-Ups
15min
10min
2
502
Chef's Note
These roll-ups can be made ahead and stored in the refrigerator for up to 5 days. For best results when reheating, place them in a 350°F oven for 5 minutes rather than microwaving to maintain the crispy texture. The almond flour helps absorb excess moisture and adds a pleasant texture.
Tags
Ingredients
4 oz pepperoni slices
4 oz provolone cheese
3 oz cream cheese
1/4 cup almond flour
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tbsp olive oil
1/4 cup low-carb marinara sauce
6 leaves fresh basil leaves
Instructions
- 1
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
In a small bowl, mix 3 oz of softened cream cheese with 1 tsp of Italian seasoning and 1/2 tsp of garlic powder until well combined.
- 3
Lay out 4 oz of pepperoni slices in 8 rows of 5-6 slices each, slightly overlapping to form rectangles.
- 4
Spread the cream cheese mixture evenly over each pepperoni rectangle.
- 5
Cut 4 oz of provolone cheese into thin strips and place them along one end of each pepperoni rectangle.
- 6
Sprinkle 1/4 cup of almond flour lightly over the cheese.
- 7
Carefully roll up each rectangle, starting from the cheese end, creating 8 roll-ups.
- 8
Secure each roll-up with a toothpick if necessary.
- 9
Brush each roll-up with 1 tbsp of olive oil and sprinkle with 1/4 tsp of red pepper flakes.
- 10
Bake for 8-10 minutes until the cheese is melted and the edges are slightly crispy.
- 11
While baking, warm 1/4 cup of low-carb marinara sauce in a small saucepan.
- 12
Remove roll-ups from oven, let cool for 2 minutes, then garnish with torn fresh basil leaves.
- 13
Serve 4 roll-ups per person with a side of warm marinara sauce for dipping.
Nutrition Information (per serving)
502
35g
8g
38g
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