Cheesy Pepperoni Squares

Gluten Free Cheesy Pepperoni Squares on a platter

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3.78 from 9 votes

Prep Time20 mins

Cook Time45 mins

Course: Side Dish, Snack

Servings: Squares

Calories: 134kcal

Author: Sharon Lachendro

Ingredients

2 cups (475 mL) milk
2 cups (240 g) gluten-free all-purpose flour
1 teaspoon (3 g) xanthan gum (omit if your flour blend contains it)
2 large eggs
½ teaspoon (1.2 g) freshly ground black pepper
2 tablespoons (7.5 g) fresh parsley, chopped
½ teaspoon (0.5 g) dried oregano
¼ teaspoon (0.75 g) garlic powder
16 ounces (448 g) cheese, cubed (see notes for suggestions)
8 ounces (227 g) gluten-free pepperoni, cubed

US Customary - Metric

Instructions

Preheat the oven to 350°F and generously spray a 9x13-inch pan with gluten-free nonstick cooking spray.
In a large bowl, whisk together the milk, flour, xanthan gum (if using), eggs, pepper, parsley, oregano, and garlic powder. Mix in the cheese and pepperoni.
Spread the batter evenly into the pan and bake for 45 minutes.
Before cutting, pour any excess grease out of the pan and dab the top to absorb extra grease. You can also place the cut squares on paper towels before transferring to a serving tray.
Cut into small squares, garnish with additional fresh parsley, if desired, and serve warm.

Notes

Notes:
• 1 tablespoon of dried parsley can be subbed for the fresh parsley.
• I use a combination of extra-sharp cheddar and Monterey Jack. Feel free to use all one kind of cheese or experiment with different cheeses that melt well to suit your taste.
• Due to the nature of pepperoni, these will be slightly greasy, like pepperoni pizza. You can use turkey pepperoni to help cut down on the grease, if desired.

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