This low carb 4-ingredient salami Pendleton bake is the kind of retro party food that never really goes out of style, even if the original recipe came from a 1968 block party napkin instead of a modern meal plan. It is simple, cheesy, salty, and incredibly practical for busy nights or game-day snacking, with layers of salami and melted cheese baked into a scoopable casserole that feels a little like pizza night without the crust.
Serve this bake hot with a crisp green salad, celery sticks, marinated olives, or roasted broccoli to balance the richness. It also works well as an appetizer spread with toothpicks alongside pickles and pepperoncini, or as a casual main dish with a simple tomato salad if you want to turn it into an easy weeknight dinner.
Low Carb 4-Ingredient Salami Pendleton Bakes
Servings: 6
Ingredients
16 ounces sliced salami
3 cups shredded mozzarella cheese
8 ounces cream cheese, softened
1 cup low sugar marinara sauce
Directions
1. Preheat the oven to 375°F and lightly grease an 8-inch square baking dish or small foil tray.
2. Spread the softened cream cheese across the bottom of the dish in an even layer.
3. Spoon the marinara sauce over the cream cheese and gently spread it out to cover the surface.
4. Top with the shredded mozzarella, then arrange the salami slices in overlapping layers across the top.
5. Bake for 20 to 25 minutes, until the cheese is melted and bubbling and the salami edges are browned and crisp.
6. Let it rest for 5 minutes before slicing or scooping, then serve warm.
Variations & Tips
Add a little heat: Sprinkle in a pinch of red pepper flakes between the sauce and cheese layers if you like a spicier bite. This is an easy upgrade when you want the same simple recipe to feel a little more game-day ready.
Make it extra hearty: Add a thin layer of sautéed mushrooms or chopped pepperoni under the cheese. Keep the add-ins light so the bake still holds together and does not get watery.
Meal prep tip: Assemble the tray a day ahead, cover, and refrigerate until you are ready to bake. If it is going straight from the fridge to the oven, add a few extra minutes to the baking time.
Best texture tip: For crispier salami on top, finish the dish under the broiler for 1 to 2 minutes at the end, watching closely so the edges do not burn. Letting it rest before serving also helps the layers set up for cleaner slices.