Pepperoni Pizza Crackers

• 1 box (13.7 oz) buttery round crackers (such as RITZ)
• ½ cup pizza sauce or marinara sauce
• 1½ cups shredded mozzarella cheese
• Optional toppings:
  • Mini pepperoni or sliced pepperoni cut into small pieces
  • Dried oregano or Italian seasoning
  • Grated Parmesan cheese
  • Red pepper flakes

The base three ingredients give you classic cheese pizza flavor, while pepperoni and herbs let you lean into a more traditional pizzeria profile.​

Step-by-Step Instructions

Prep the pan and oven

1. Preheat your oven to 400°F (200°C). A hotter oven helps the cheese melt quickly while the crackers crisp without drying out.​
2. Line a baking sheet with parchment paper or foil for easier cleanup.
3. Arrange the buttery crackers in a single layer on the baking sheet, top (salted) side up, leaving a bit of space between each cracker. This space helps heat circulate and keeps the toppings from fusing together.

Add the sauce

4. Spoon about ½–1 teaspoon of pizza sauce or marinara onto each cracker.
5. Gently spread the sauce, keeping a small border around the edge so it doesn’t run off during baking. A light layer is key; too much sauce will soften the crackers and make them soggy instead of crisp.​

If your sauce is very thin, you can simmer it briefly to thicken or blot with a paper towel before using to keep the crackers from absorbing excess liquid.

Add cheese and pepperoni

6. Sprinkle a pinch of shredded mozzarella over the sauce on each cracker—just enough to cover the surface but not so much that it spills over heavily. Finely shredded cheese melts more quickly and evenly.​
7. Top with mini pepperoni slices or small pieces of regular pepperoni. Aim for one mini pepperoni per cracker, or a small piece that doesn’t overhang too much; that keeps each bite neatly contained.

If you like, you can mix in a little grated Parmesan with the mozzarella for extra cheesy depth or add a very light pinch of Italian seasoning at this stage.

Bake until bubbly

8. Place the baking sheet in the preheated oven. Bake for about 5–8 minutes, or until:
   • The cheese is melted and bubbly.
   • The edges of the crackers look lightly toasted and crisp.​

Watch closely toward the end—because the crackers are small, they can go from perfect to overdone quickly. If you prefer a more toasted top, you can switch to broil for the last 1–2 minutes, but keep the pan on the middle rack and don’t walk away.

9. Remove the tray from the oven. Immediately, if desired, sprinkle the hot pizza crackers with a pinch of dried oregano or Italian seasoning, extra Parmesan, or red pepper flakes for a bit of heat. Let them cool for a couple of minutes so the cheese can set slightly before lifting them from the tray.
   
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