Mini Pepperoni-Cheese Cups

1. 1

   Preheat oven to 375 F. You will need two 24-count non-stick mini muffin pans.

2. 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. 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. 4

   With a scoop or teaspoon add cheese mixture into each pepperoni lined mini cup, filling each about 3/4 full.

5. 5

   Sprinkle the top of each with seasoned Italian breadcrumbs.

6. 6

   Bake at 375 F for 15-20 minutes.

7. 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. 8

   Transfer to a serving dish.

9. 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. 10

    Serve alongside the pepperoni cups for dipping.

11. 11

    Note:You may freeze these for several months.

No additional tips available.