2. Place pepperoni in single layer on parchment paper-lined half sheet pan. Sprinkle evenly with garlic powder, dried parsley, cheese and fennel seeds. Bake 10 to 15 minutes or until pepperoni are crisp. Remove from pan. Let cool slightly.
3. Combine sour cream and fresh parsley.
4. Divide pepperoni evenly between 2 serving plates. Serve each with half of the sour cream mixture.
TIP: Baked pepperoni can be refrigerated in an airtight container for up to 3 days before using. Let come to room temperature before serving.
Nutritional information per serving: Calories 580; Total Fat 54g;
Saturated Fat 24g; Trans Fat 0g; Cholesterol 125mg; Sodium 1507mg;
Total Carbohydrate 5g; Dietary Fiber <1g; Total Sugars 3g; Protein 20g