Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large microwave-safe bowl, combine 2 cups of shredded mozzarella and the cream cheese. Microwave for 60-90 seconds, stirring every 30 seconds, until fully melted and smooth.
- Quickly stir in the almond flour and the beaten egg until a uniform, sticky dough forms.
- Place the dough between two sheets of parchment paper and roll it into a rectangle about 1/4-inch thick.
- Remove the top layer of parchment. Spread the sugar-free marinara sauce evenly over the dough, leaving a small border on all sides.
- Sprinkle with Italian seasoning. Arrange the pepperoni slices in a single layer over the sauce, then top with the remaining 1/2 cup of mozzarella.
- Using the bottom parchment to help, carefully roll the dough into a tight log. Pinch the seam to seal.
- Slice the log into 12 equal 1-inch roll-ups and place them cut-side up on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are golden brown and the cheese is bubbly.
- Let cool for a few minutes before serving, as the filling will be very hot. Serve with extra marinara for dipping if desired.
Notes
Dough is Sticky? If the dough is too difficult to work with, chill it in the freezer for 10-15 minutes before rolling.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: For best results, reheat in an air fryer or oven at 350°F (175°C) until crispy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: For best results, reheat in an air fryer or oven at 350°F (175°C) until crispy.