Cabot Cheddar Pizza Crisps on the Traeger

This content is sponsored by our friends at Cabot Creamery Cooperative.

A Cheesy Collaboration That Starts with Cabot

This summer recipe begins with a name we trust and love—Cabot Creamery Cooperative. We’re proud to partner with Cabot for this post, featuring their bold, flavorful Vermont Sharp Cheddar in a family-friendly recipe perfect for sunny days and snack-hungry kids. Introducing: the Cabot Cheddar Pizza Crisps, baked fresh on the Traeger.

Cabot is a farmer-owned cooperative, which means the people who make the cheese are directly invested in its quality. These small, dedicated farms across New England and New York pour heart, heritage, and craftsmanship into every block and slice. Their Vermont Sharp Cheddar is aged for flavor that hits hard in the best way—tangy, intense, and made for melting.

More Than a Cheese Company

One of the reasons we love working with Cabot is their integrity. Cabot is a Certified B Corporation, which means they’re committed to doing business the right way—for people, planet, and product. From sustainable farming practices to community-driven values, every purchase supports something bigger than just good cheese.

For us, partnering with Cabot isn’t just about incredible flavor. It’s about supporting a company that prioritizes fairness, transparency, and long-term thinking. And quite simply, their cheeses are something that every person in our family loves!

Let’s Talk Cheese: Which Cabot Cheddars Work?

For this recipe, we used Cabot’s Vermont Sharp Cheddar slices. They melt beautifully, hold their shape on the grill, and develop just the right amount of crisp around the edges.

But that’s just one route.

Extra Sharp or Seriously Sharp Cheddar will crisp up even more, with less oil and a deeper tang. If you’re after a spicy kick, Pepper Jack is a great option—it melts just as well and brings a whole new layer of flavor to the crisps. For something herbaceous or savory, Garlic & Herb Cheddar can turn this snack into a flavor bomb.

The point is: once you’ve got the method down, you can switch up the cheese to match your mood.

The Viral Trend That Sparked It All

This recipe is our family-friendly riff on the viral onion cheese crisp trend that’s been lighting up the internet. You’ve probably seen the videos—crispy baked cheese with caramelized onions, served as chips or toppers.

We loved the concept, but wanted to make it something our kids would dive into. That meant pizza flavors. We swapped the onions for pepperoni and layered in Italian seasoning to give it that classic pizzeria taste. Suddenly, it went from internet trend to something that works in our real-life kitchen, especially with two pizza-obsessed four-year-olds in tow. Our new favorite snack is certainly these Cabot Cheddar Pizza Crisps hot off the Traeger.

Dipping Makes It Even Better

We used a simple warm marinara sauce as our dip. It’s easy, familiar, and makes the crisps feel like little slices of pizza without the crust.

But that’s just the beginning. Pesto adds a herby freshness that balances the richness of the cheese. A chunky bruschetta mix brings in texture and acidity. Ranch dressing is a crowd-pleaser, especially with kids. And for a smoky-sweet twist? Try barbecue sauce. It sounds unconventional, but works surprisingly well.

This recipe is endlessly flexible—and that includes how you serve it.

Traeger Time: Why We Cook Cabot Cheddar Pizza Crisps Outside

We used our Traeger Woodridge Pellet Grill to cook these pizza crisps, and honestly, we wouldn’t do it any other way.

The convection-style heat ensures even cooking across the cheese sheet, and the gentle smoky flavor the pellets impart gives the crisps a depth that’s hard to get in a conventional oven. Plus, when the summer heat rolls in, the last thing we want to do is fire up the kitchen oven.

Cooking on the Traeger also turns snack-making into something social. It brings us outside, lets the kids run around while we grill, and creates that unmistakable aroma that says something delicious is happening.

The Recipe: Cabot Cheddar Pizza Crisps on the Traeger

Ingredients

• 1.5 packs Cabot Vermont Sharp Cheddar slices
• 1 cup pepperoni
• 3 tablespoons Italian seasoning (we used my Garlic Junkie blend)
• Warmed pizza sauce for dipping

Equipment

• Traeger Grill, set to 375°F (we used a Woodridge model)
• Cookie sheet
• Parchment paper
• Pizza cutter
• Small bowl for dipping sauce

Directions

• Preheat your Traeger to 375°F. While it’s coming to temperature, line a cookie sheet with parchment paper.
• Arrange the Cabot cheese slices in a single layer on the sheet. Slightly overlapping is okay—just make sure they cover the surface evenly.
• Scatter the pepperoni across the top, then season generously with your Italian spice blend.
• Place the cookie sheet on the grill and close the lid. Let it cook for about 11 minutes. The cheese should be melted, bubbly, and just starting to brown around the edges.
• Remove the sheet from the grill and allow it to cool for 5 to 8 minutes. This is key—letting it set a bit ensures it firms up and lifts off the parchment cleanly.
• Use a spatula to carefully transfer the sheet of cheese to a cutting board. Slice into squares using a knife or pizza cutter.
• Serve your Cabot Cheddar Pizza Crisps with warm sauce—and don’t expect leftovers.

Notes and Tips from Our Backyard Kitchen

These crisps are best served warm—just after they’ve set, while they’re still soft in the center but crisp at the edges.

They’re also excellent at room temperature or even straight from the fridge the next day. Store them in an airtight container if you’re making them ahead of time.

You can also tweak the method. If you’d rather make individual crisps, use shredded Cabot cheese in small piles instead of laying out slices. They’ll come out looking more like chips, which is fun for parties or lunchbox snacks.

But for drama? We love the look of a full sheet of melted, crispy cheese, sliced into rustic squares.

Perfect for Summer Days and Snack Attacks

With summer just around the corner, we’re leaning into easy recipes that don’t involve much fuss. As a teacher, I’m looking forward to some serious quality time with our twins—and that means spending more time outdoors, taking day trips, and soaking in every warm-weather moment we can.

These Cabot Cheddar Pizza Crisps on the Traeger are the kind of recipe that fits perfectly into those plans. They’re quick, affordable, and totally flexible. Whether we’re packing snacks for the zoo or picnicking in the mountains, this one’s coming with us.

And with Cabot in our fridge, we’re never more than 15 minutes away from something tasty.

More Cabot-Powered Recipes You’ll Love

Looking for more ways to put your Cabot cheese to work? Check out some of our other favorites:

• Cheddar and Tomato Pie on the Traeger
• Zucchini & Cheddar Crusted Pizza
• Cheese Shell Chicken Fajita Tacos
• Smoked Jalapeno Popper Dip
• Cheesy Potato Knishes

Make It, Share It, Tag It

Try this recipe the next time you’re looking for a no-fuss, high-flavor snack. It’s a great way to use up Cabot cheese in a fresh and fun way—and it’s just the kind of simple summer food we love most.

If you make it, be sure to share it with us. And don’t forget to tag @CabotCreamery Cooperative and give them a shoutout. Farmer-owned, flavor-packed, and a family favorite in our home.

Cabot Cheddar Pizza Crisps on the Traeger

thisjewcanque

Sponsored by Cabot Creamery Cooperative. These Cabot Cheddar Pizza Crisps are the perfect smoky, melty, crunchy snack made right on the Traeger. Using Vermont Sharp Cheddar, pepperoni, and Italian seasoning, they come together in minutes and are perfect served with warm pizza sauce or your favorite dip.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 5

Equipment

• Traeger Grill (set to 375°F)
• Cookie sheet
• Parchment paper
• Pizza cutter or knife
• Small bowl (for dipping sauce)

Ingredients

  

• 1.5 packs Cabot Vermont Sharp Cheddar slices
• 1 cup pepperoni slices
• 3 tablespoons Italian seasoning we used Garlic Junkie
• 1 cup warmed pizza sauce for dipping

Instructions

 

• Preheat Traeger Grill to 375°F.
• Line a cookie sheet with parchment paper.
• Arrange the Cabot cheese slices in a single, slightly overlapping layer to cover the sheet.
• Distribute pepperoni slices evenly over the cheese.
• Sprinkle Italian seasoning generously across the top.
• Place the cookie sheet in the preheated Traeger and bake for approximately 11 minutes, until the cheese is melted, bubbling, and beginning to brown at the edges.
• Remove from grill and let cool for 5–8 minutes to allow the cheese to set.
• Carefully lift the entire cheese sheet off the parchment and transfer to a cutting board.
• Slice into squares using a pizza cutter or knife.
• Serve with warmed pizza sauce or dip of choice.

Notes

Best served warm after cooling slightly, but also delicious at room temperature or cold.

Store fully cooled crisps in an airtight container in the fridge.

Try different Cabot cheeses like Pepper Jack, Seriously Sharp, or Garlic Herb for variation.

For individual crisps, use shredded Cabot cheese in small piles instead of slices.

These crisps can be used as snacks, low-carb bread alternatives, or toppers for salads and burgers.

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