Pepperoni Crisps

1 c. shredded Parmesan

3/4 c. shredded low-moisture mozzarella

mini pepperoni or cut up regular pepperoni

1/2 tsp. Italian seasoning

Warm marinara sauce, for dipping ( I like to use Prego spaghetti sauce, traditional)

Preheat oven to 375º. Line two large baking sheets with parchment paper. Spoon about a tablespoon of Parmesan into a small mound on baking sheet. Top with about half tablespoon mozzarella. Carefully pat down on cheese to flatten, then place a few pepperoni slices on top. Sprinkle with Italian seasoning.

Bake until crispy and golden, about 12 minutes. Let cool slightly before transferring to serving dish.

Serve at room temperature with marinara sauce for dipping.

About one carb per serving.