Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Using scissors cut the pepperoni on 3 sides equal distance apart leaving the centre intact.
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Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Using scissors cut the pepperoni on 3 sides equal distance apart leaving the centre intact.
Step 2Place each slice of pepperoni into a mini muffin tin and push down so it creates a cup. Bake in the oven for 6 - 8 minutes until crisp.
Step 3Meanwhile make the guacamole as per Martina’s recipe here. Please note I used slightly less tomato in this version to easily fit in the cups.
Halve and peel the avocados. Remove the seed and place the flesh from one avocado into a bowl. Mash it well using a fork.
Step 4Dice the other avocado into 1/2-inch pieces and keep aside.
Step 5Squeeze in the lime juice, add finely chopped onion and crushed garlic, diced tomatoes and finely chopped chili pepper. Mix well using a fork and set aside.
Step 6Remove the pepperoni cups from the oven and allow to cool for 5 minutes. Stuff with the prepared guacamole.
Step 7Carefully lift from the tray using a spoon and enjoy. Tastes the best when served fresh. If not serving immediately, store the guacamole in a separate container (sealed) in the fridge for up to 3 days. The avocado may brown.
Step 8These savoury fat bombs rock my world. You could try with chorizo or Parma ham too, both so good!