From the roundup: 24 Easy School Snack Recipes Kids Will Actually Eat
Pepperoni and mozzarella snack skewers are what I make when I need something on the table fast and I do not want to turn on the stove. Ten minutes, one cutting board, and a box of cocktail skewers is all it takes. I keep a tub of mozzarella pearls in the fridge most weeks now specifically because of this recipe.
The only thing worth noting before you start: blot the mozzarella and the tomatoes on a paper towel first. I skipped that step once and the olive oil dressing slid right off everything onto the plate. Thirty extra seconds of blotting makes the seasoning actually stick.
These hold up well for lunchboxes. I drizzle the olive oil into the bottom of the container rather than over the top, so the skewers absorb it without making the lid greasy. My kids have been pulling these out of their lunch bags without complaint, which is a win I am not questioning.
Why you will love this
- Zero cooking and no pots to wash, just threading and a quick drizzle
- Fits in a standard lunchbox container when made with short cocktail skewers
- The folded pepperoni trick keeps slices from tearing while you thread them
- Stays good in the fridge for up to 24 hours, so you can prep the night before
- Feels more substantial than a handful of crackers because each skewer has protein, fat, and a little freshness from the tomato
Tips for success
- Blot both the mozzarella pearls and the cut tomatoes on a paper towel before threading. Wet ingredients cause the olive oil dressing to pool at the bottom instead of coating the skewers.
- Fold each pepperoni slice in half before sliding it on. Flat slices spin and tear. Folded ones grip the skewer and stay put.
- Use short cocktail skewers, not the long wooden ones meant for grilling. Long skewers make each one awkward to eat and they will not fit in a lunchbox without poking through the lid.
- If you are serving these at a party, wait to drizzle the olive oil until about 10 minutes before guests arrive. Skewers dressed too far in advance get slick and the herbs lose their color.
Common questions
- Can kids help make these? Yes, threading is easy for kids around age 5 and up. Just supervise the skewer tips.
- Do they need to be refrigerated? Yes. Because of the fresh mozzarella, keep them cold and serve within 24 hours.
- Can I serve them at room temperature? They are fine to sit out for up to an hour at a party. Beyond that, the mozzarella gets a little soft.
- What dipping sauce works well? Marinara on the side is the obvious move. Ranch works too if you have picky eaters who do not love Italian seasoning.
Substitutions
Pepperoni can be swapped for sliced salami, turkey pepperoni, or small cubes of ham if you want something a little lighter. Mozzarella pearls are ideal, but cubed string cheese works fine and is usually cheaper. Cherry tomatoes are a direct swap for grape tomatoes, just halve them the same way.
If someone at the table does not love olive oil, a drizzle of balsamic glaze gives a slightly sweeter finish and still clings to the skewers well. For a dairy-free version, firm tofu cubes or a plant-based mozzarella hold their shape on the skewer better than you might expect.
Make-ahead and storage
You can thread the skewers the night before and store them in a sealed container in the fridge. Hold off on the olive oil and seasoning until right before serving so the herbs stay bright and the tomatoes do not get too soft overnight. If you are packing them for lunch the next morning, drizzle the oil into the container first, then lay the skewers in so they soak it up from the bottom.
Assembled skewers keep for up to 24 hours refrigerated. After that, the tomatoes start releasing juice and the mozzarella gets watery. Do not freeze these. The mozzarella turns grainy and the tomatoes collapse completely once thawed.
Pepperoni and Mozzarella Snack Skewers
Ingredients
Equipment
Method
- Drain the mozzarella pearls and set them on a paper towel to blot off extra moisture. Halve the grape tomatoes and set them cut-side down on a paper towel as well so they are not dripping when you thread them. Fold each pepperoni slice in half so it is easier to slide onto the skewer without tearing.
- Pick up one short cocktail skewer and thread a folded pepperoni slice onto it first, pushing it down toward the flat end so it sits at the bottom. Follow with a mozzarella pearl, then a halved tomato placed cut-side facing the cheese. Repeat with another piece of pepperoni and a second mozzarella pearl if your skewer is long enough for two rounds. Aim for at least three pieces per skewer so each one feels substantial.
- Repeat the threading process with the remaining skewers until all the ingredients are used up. You should get roughly 12 to 16 skewers depending on how generously you load each one and how large your ingredients are.
- Arrange the finished skewers on a serving plate or lay them in a single layer inside a lunchbox container. In a small bowl, stir together the olive oil, Italian seasoning, garlic powder, salt, and pepper until combined.
- Drizzle the seasoned olive oil evenly over the skewers, using a spoon to make sure each one gets coated. If you are packing these for lunch, drizzle the oil in the container so it pools at the bottom and the skewers soak it up without getting the lunchbox lid greasy.
- Serve immediately for the freshest texture, or cover and refrigerate for up to 24 hours. If you are serving at a party or after-school gathering, set them out on a platter and let kids grab their own. They are ready at room temperature right from the fridge, no reheating needed.
Notes
← Back to 24 Easy School Snack Recipes Kids Will Actually Eat