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

1. Preheat oven to 375 F. You will need two 24-count non-stick mini muffin pans.
2. 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.
3. In a large mixing bowl add ricotta cheese, mozzarella cheese, basil, black pepper and oregano and mix well with a wooden spoon or spatula.
4. With a scoop or teaspoon add cheese mixture into each pepperoni lined mini cup, filling each about 3/4 full.
5. Sprinkle the top of each with seasoned Italian breadcrumbs.
6. Bake at 375 F for 15-20 minutes.
7. 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.
8. Transfer to a serving dish.
9. 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).
10. Serve alongside the pepperoni cups for dipping.
11. 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)