Mini Pizza Dip Cups

• Meat

  • 36 Pepperoni or 18 regular pepperoni that have been cut into smaller, mini

• Produce

  • 1 Basil, fresh
  • 3 Garlic cloves
  • 1 tsp Oregano, dried

• Condiments

  • 1 cup Easy marinara

• Baking & Spices

  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1 Cooking spray or oil

• Bread & Baked Goods

  • 24 Wonton wrappers

• Dairy

  • 8 oz Brick cream cheese
  • 2 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

Found on foxandbriar.com

Description

Ingredients

• 24 wonton wrappers
• 8 ounce brick cream cheese (I used reduced fat)
• 2 cups mozzarella cheese, shredded
• ¼ cup parmesan cheese, grated
• 1 cup Easy Marinara (or your favorite marinara/pizza sauce)
• 36 mini pepperoni or 18 regular pepperoni that have been cut into smaller pieces (I used turkey pepperoni)*
• 3 garlic cloves pressed or minced
• 1 teaspoon dried oregano
• cooking spray or oil for brushing
• pinch red pepper flakes (optional)
• chopped fresh basil for garnish (optional)

Directions

• Heat oven to 350
• Spray a muffin tin with cooking spray or brush with oil. Press wonton wrappers into the cups, overlapping the corners so that the edges of each tin is covered. Spray the wontons with cooking spray or brush with a little oil. Bake for 5-6 minutes, until starting to get crispy.
• Meanwhile, mix cream cheese, oregano, garlic and red pepper flakes until combined.
• Remove wontons from oven, evenly divide the cream cheese mixture between the 12 wontons. Top cream cheese with a pinch of parmesan, then about 1 tablespoon of shredded mozzarella. Top with about 1 tablespoon of marinara, then another pinch of parmesan, another tablespoon of mozzarella. Top with a few slices of pepperoni. Repeat until all muffin tins are filled.
• Return muffin tin to oven and bake for about 15 more minutes, or until wontons are golden and crispy and cheese is bubbly.
• Allow to cool for a few minutes, then serve while hot and fresh!