Cast Iron Skillet Pepperoni-Cheese Fold-Up
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Servings: 1–2 (depending on how hungry you are)
Ingredients:
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25–30 slices of pepperoni (enough to cover the skillet generously)
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1½ to 2 cups shredded mozzarella cheese
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2–3 tablespoons cream cheese
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(Optional) pinch of red pepper flakes, Italian seasoning, or a drizzle of hot honey
Instructions:
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Preheat your skillet:
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Place a cast iron skillet (8″ or 10″) over medium heat. Let it warm up for 2–3 minutes.
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Create your pepperoni crust:
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Lay the pepperoni slices directly into the dry skillet, overlapping slightly to create a full layer that covers the bottom.
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Let the pepperoni sizzle and crisp for 2–3 minutes, until it starts to brown around the edges.
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Add the mozzarella:
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Sprinkle the mozzarella cheese evenly over the pepperoni. Don’t skimp — you want a gooey layer.
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Add cream cheese:
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On one half of the mozzarella, dollop the cream cheese in a few spots. You can spread it a bit if you like, or leave it in pockets for creamy bites.
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Cook until crispy:
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Let everything cook for another 4–5 minutes, or until the bottom is golden and crispy and the cheese is fully melted and bubbly.
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Fold it over:
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Use a spatula to gently fold the non–cream cheese half over the cream cheese half — like folding an omelet or quesadilla. Press lightly.
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Final crisp (optional):
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Let it sit for another 30–60 seconds to crisp up the folded edge, then transfer to a plate.
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Cool slightly, then devour:
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Let it sit for a minute or two — it will be molten hot. Then eat that sucker.
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Tips & Variations:
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Low carb? This is basically keto-friendly!
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Additions: Try chopped jalapeños, a sprinkle of parmesan, or sautéed mushrooms.
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Serving suggestion: Serve with a small side of warm marinara or ranch for dipping.
Let me know if you want a version scaled up for a group or baked in the oven!