Pepperoni Pizza Fat Bombs - cooking recipe

Ingredients

3 . 5 ounces cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
12 pepperoni slices
1 garlic, glove minced
1/2 small red pepper, finely chopped
1/4 cup grated mozzarella cheese
1 -2 tablespoon chopped fresh herbs (such as basil, oregano, thyme) or 1 -2 teaspoon dried herbs
1/8 teaspoon chili powder
1 pinch salt
1/3 cup grated parmesan cheese

Preparation

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.