Mini Pepperoni-Cheese Cups
- 12 ounces, weight Sliced Large Deli Pepperoni 3-4" Diameter (From Your Grocery Store Deli)
- 1 container 8 Ounce Size, Riccota Cheese
- 2 bags 8 Ounce Bags Shredded Mozzarella Cheese
- 1/4 teaspoons EACH: Basil, Black Pepper, Oregano
- 13 cups Italian Seasoned Bread Crumbs
- 2 cups Your Favorite Tomato/marinara Sauce
- Preheat oven to 375 F. You will need two 24-count non-stick mini muffin pans.
- Place a single large pepperoni round inside each mini muffin cup and press with your fingers in a circular motion to form it into the cup.
- In a large mixing bowl add ricotta cheese, mozzarella cheese, basil, black pepper and oregano and mix well with a wooden spoon or spatula.
- With a scoop or teaspoon add cheese mixture into each pepperoni lined mini cup, filling each about 3/4 full.
- Sprinkle the top of each with seasoned Italian breadcrumbs.
- Bake at 375 F for 15-20 minutes.
- Remove from oven and using a large spoon lift pepperoni-cheese cups onto a platter/dish lined with paper towels to absorb any excess oil from baking.
- Transfer to a serving dish.
- Heat tomato sauce in a microwave safe bowl for 1- 1 1/2 minutes (cover with a sheet of plastic wrap or a lid prior to heating).
- Serve alongside the pepperoni cups for dipping.
- Note:You may freeze these for several months.
diameter, cheese, mozzarella cheese, basil, italian seasoned bread
Taken from tastykitchen.com/recipes/appetizers-and-snacks/mini-pepperoni-cheese-cups/ (may not work)