PEPPERONI AND CHEESE SNACK RECIPES

Steps:

• Pre heat oven to 400 F degrees.
• Add mozzarella and Parmesan cheeses to bowl.
• Use kitchen shears to snip pepperonis into small bits (or dice with knife). Place in bowl.
• Add Italian seasoning to bowl. Toss everything together until combined.
• Line large baking sheet with a silicone baking sheet or parchment paper. Place generous 2 tablespoon piles of cheese mixture on liner, spreading out into thin circle shape.  Repeat with remaining cheese mixture leaving an inch between cheese piles. 
• Bake for approximately 6 to 8 minutes in center rack. Watch closely, as edges start to brown, they can burn quickly. However, if you take out to early, cheese crisps will be soggy. Look for edges to be turning darker brown and remainder and center to be lightly browned before removing from oven.
• Let cool on baking sheet for 5 minutes.
• If desired, serve with favorite marinara for dipping.
• Store leftovers in air-tight container on counter for up to 5 days.

Steps:

• Dissolve sugar and yeast in 1 cup warm water in a small bowl; let stand 5 minutes.
• Combine oil, vinegar, and egg yolks in a small bowl, stirring with a whisk. Place mozzarella cheese and cheddar cheese in a bowl, stirring to combine. Chill.
• Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and salt in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Slowly add yeast mixture and oil mixture, beating until blended and dough pulls away from sides of bowl.
• Turn dough onto a lightly floured surface; divide dough into 4 equal portions. Shape each portion into a ball. Working with 1 portion at a time (cover remaining portions to prevent drying), roll each portion into a 12 x 6-inch rectangle on a floured surface. Place one-fourth of pepperoni slices down center of dough leaving a 1-inch border at top and bottom; top with one-fourth cheese mixture. Beginning at short side, roll up dough tightly, jelly-roll fashion; pinch seams and ends to seal. Repeat procedure with remaining dough portions. Place rolls, seam sides down, 2 inches apart on baking sheets covered in parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• Preheat oven to 375°.
• Combine Parmesan cheese and oregano in a small bowl, stirring to combine. Place egg whites in a bowl, stirring well with a whisk. Brush tops of dough with egg whites; sprinkle with Parmesan cheese mixture.
• Bake at 375° for 35 minutes or until crust is golden brown. Remove from pans; cool completely on wire racks.