Mini Pepperoni-Cheese Cups

  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)

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