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Pepperoni Pizza Popcorn

Scott Phillips

Servings: 8 to 10

Guaranteed to please kids and adults alike. For best flavor, be sure the cheese is very finely grated—a rasp-style grater works best—so that it’s distributed well.


  • 12 slices pepperoni, cut into 1/4-inch-wide strips
  • 1-1/2 oz. sun-dried tomatoes (not oil-packed), finely chopped (1/2 cup)
  • 2 Tbs. unsalted butter, softened
  • 1 Tbs. olive oil
  • 1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup)
  • 1 Tbs. dried oregano
  • 2 tsp. dried basil
  • 1 tsp. crushed red pepper flakes
  • 1/4 tsp. garlic powder
  • Kosher salt
  • 1 batch freshly popped Basic Popcorn

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 80
  • Fat (g): 8
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 10
  • Sodium (mg): 250
  • Carbohydrates (g): 10
  • Fiber (g): 2
  • Protein (g): 3


  • In a 10-inch skillet, cook the pepperoni over medium heat, stirring occasionally, until crisp, about 3 minutes. Transfer to a paper-towel-lined plate to cool.
  • In a small food processor or spice grinder, blend the tomatoes, butter, and oil into a paste. In a small bowl, whisk the cheese, oregano, basil, red pepper flakes, garlic powder, and 1-1/2 tsp. salt. Toss the tomato butter with the popcorn, using your fingers to distribute the tomato pieces. Add the cheese mixture and toss well. Toss in the pepperoni and season to taste with additional salt.


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