I revived this amazing recipe for my Super Bowl snacks today. It really is heavenly!
Ok, so I’m going to really pat myself on the back here because this was amazing. I mean, I totally knocked it out of the park on this one. Yep, I am tooting my own horn, but that’s how awesome I think that this was.
You can use any fillings that you would like, but the pepperoni really hits the spot.
- 1 1/2 cups shredded mozzarella
- 1 1/4 cups almond flour
- 2 tbs cream cheese, cubed
- 1 egg
- 1 tsp xanthan gum (optional)
- garlic powder
- 4 slices American cheese (optional)
- 15-18 slices of pepperoni
- 1 Tbsp butter
- 1 Tsp chopped garlic
- 1/4 tsp sea salt
- Ground black pepper
Preheat oven to 400 degrees
Prepare the garlic butter by combining the butter and garlic into a small bowl and then microwave for 30-35 seconds. Stir in 1/4 tsp sea salt. Allow this to sit while preparing the dough.
Combine almond flour, garlic powder, salt, xanthan gum, 3/4 cup mozzarella cheese, and cream cheese and stir in a microwave safe bowl. Heat for about a minute and 30 seconds. Stir the mixture. If it is too stringy, heat for another 20-30 seconds in the microwave. Stir egg into the mixture with a fork until combined. With wet hands, form into a large rectangle on a baking sheet with parchment or a baking mat. Spread with wet hands being sure not to create a dough that is too thin (if it is getting tears or holes, it is too thin).
Create a single layer of pepperoni leaving about 3/4 inches from the edge of the crust. Sprinkle with desired cheeses and ground black pepper.
Using the parchment or baking mat, start to roll the dough from the long side of the rectangle. Carefully roll completely. Tuck end dough under and carefully roll the dough back to the center of the baking mat.
Brush the top of the roll with garlic butter. Score the top with a knife in 1 inch increments.
Bake for 20-25 minutes. Remove from the oven when the crust reaches a golden brown. If you’d like, you can brush remaining butter over the top and sprinkle some Parmesan.
Allow to cool for 10 minutes. Slice and serve with marinara sauce.