Description
Hot pepperoni pickle wraps combine crisp dill pickle spears, savory pepperoni, creamy cheese, mozzarella, and spicy seasonings in an easy baked appetizer. They are tangy, cheesy, lightly spicy, naturally low in carbohydrates, and perfect for game day, parties, potlucks, or quick snacks.
Ingredients
Scale
- 12 dill pickle spears, or 6 whole dill pickles cut in half lengthwise
- 24 slices pepperoni
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1 tablespoon finely diced pickled jalapeños, optional
- 2 tablespoons hot honey, optional
- Hot sauce, for drizzling, optional
- Chopped fresh parsley, for garnish, optional
- Grated Parmesan cheese, for garnish, optional
- Ranch dressing or marinara sauce, for serving, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil. Place a wire rack on top if available for crispier wraps.
- Pat the dill pickle spears thoroughly dry with paper towels to remove excess moisture.
- In a small bowl, combine the softened cream cheese, shredded mozzarella, garlic powder, Italian seasoning, red pepper flakes, and black pepper until smooth and evenly mixed.
- Fold in the finely diced pickled jalapeños if you want extra heat.
- Place two pepperoni slices side by side on a clean work surface, slightly overlapping them.
- Spread about 1 tablespoon of the cheese mixture over the pepperoni.
- Place one dry pickle spear at one end of the pepperoni and cheese layer.
- Roll the pepperoni snugly around the pickle and place the wrap seam-side down on the prepared baking sheet.
- Repeat with the remaining pepperoni, cheese mixture, and pickle spears, leaving space between each wrap.
- Bake for 15 to 20 minutes, or until the cheese is bubbling and the pepperoni is crisp and lightly browned around the edges.
- If desired, drizzle the hot wraps with hot honey or hot sauce and garnish with parsley, Parmesan, or extra red pepper flakes.
- Let the wraps rest for about 5 minutes so the hot cheese can settle and the wraps hold together better.
- Serve warm with ranch dressing or marinara sauce for dipping.
Notes
- Dry the pickles thoroughly before assembling to prevent soggy wraps.
- Use thin pepperoni slices for easier rolling and crispier edges.
- Do not overfill the wraps with cheese, as excess filling may leak during baking.
- Place each wrap seam-side down so it stays closed while cooking.
- A wire rack helps hot air circulate around the wraps for more even crisping.
- For an air fryer version, cook at 375°F for 8 to 10 minutes in a single layer, gently flipping halfway through if needed.
- Assemble the wraps up to one day ahead, cover, refrigerate, and add 2 to 3 minutes to the baking time when cooking them cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a 375°F oven or air fryer for 5 to 8 minutes for the best texture.
- Freezing is not recommended because the pickles can become soft and watery after thawing.
- Nutrition values are approximate and exclude optional hot honey, dipping sauces, garnishes, and additional toppings.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 20 mg