Veggie Pizza Cupcakes

• Nonstick cooking spray
• 12 crescent roll dough triangles (from 1 1/2 tubes of crescent roll dough)
• 1 (15-ounce) container ricotta cheese
• 1 (10-ounce) package frozen chopped broccoli, thawed, drained well, and squeezed dry
• 1 cup finely shredded parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper
• 12 grape tomatoes, halved
• 3 mini bell peppers, preferably a mix of orange and yellow, cut into thin rings

1. Preheat the oven to 425F.
2. Coat a 12-cup muffin tin with nonstick cooking spray.
3. Press a crescent roll triangle into the bottom and up the sides of each cup, overlapping the edges slightly to cover the whole cup and pressing the edges to seal.
4. Mix the ricotta, broccoli, parmesan, mozzarella, and a pinch each of salt and pepper in a large bowl.
5. Divide among the dough-lined muffin cups, then top with the tomatoes and peppers.
6. Bake until the dough is baked through and the filling is hot, about 15 minutes.
7. Remove the cups from the muffin tin and serve hot.

nonstick cooking spray, crescent roll, ricotta cheese, broccoli, parmesan cheese, mozzarella cheese, salt, grape tomatoes, bell peppers

Taken from www.foodnetwork.com/recipes/veggie-pizza-cupcakes.html (may not work)