Pull-Apart Pepperoni Pizza Crackers

These cheesy crackers are so yummy! Don't overload the crackers with too much sauce because the crackers can get soggy.

Prep Time25

Cook Time15

Total Time40

Servings: Servings

Calories: 236kcal

1/2 lb. (227 g) saltine crackers (2 sleeves) (or cracker/cracker combo of choice)
1/2 cup (120 ml) neutral tasting oil , vegetable oil, grapeseed oil, canola oil, or popcorn oil
.5 oz. (15 g) ranch seasoning packet , usually 1/2 packet (about 1 1/2 Tablespoons-(22 ml))
2 teaspoons (10 ml) dried Italian seasoning
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder
1/2-3/4 cup (120-180 ml) pizza sauce or marinara sauce
1-2 cups (115-230 g) grated cheese (good melting cheeses like mozzarella, provolone, gouda, cheddar, etc.)
about 36 slices pepperoni , if bigger than the crackers you can cut them in smaller pieces

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
In a large plastic bag (we like to use a 1 or 2 gal. ziplock bag) or very large bowl combine all the crackers.
Combine the 1/2 cup of oil and all the seasonings (.5 oz ranch seasoning, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and 1 teaspoon onion powder). Stir until well combined.
Pour the seasoned oil into the bag of crackers. Don’t just dump the oil seasoning in one spot over the crackers. Pour it evenly over the crackers that are in the bag.
If using a bag, seal the bag but make sure to leave a bunch of air in the bag so the crackers have room to move around. Gently turn and tumble the crackers so the seasoning can completely coat the crackers.
Place the seasoned crackers in a single, even layer on the prepared baking sheet pan. Have the sides of the crackers touching.
Top the crackers with a light layer of cheese. This first layer of cheese keeps the cracker from getting soggy from the sauce.
Dollop a light layer of sauce over each cracker. Don't put too much. Will make the crackers soggy.
Top with a little more cheese. This will melt and help pepperoni stick to the cracker.
Top with the pepperoni on each cracker.
Bake at a 350°F (175°C) for about 15 minutes or until the cheese is golden. Serve warm while cheese is still melty.

Course: Appetizer, Snack

Cuisine: American