Mushroom & pepperoni pizza bites
Look for presliced, small pepperoni rounds near the cheese section of your supermarket. Find premade mini phyllo shells in the freezer section near the pie crusts and puff pastry.
⅔ cup(s), finely chopped
Small, thinly sliced turkey pepperoni
1½ oz, about 1/3 cup chopped
Store-bought pizza sauce
Mini phyllo shell(s)
Shredded part-skim mozzarella cheese
Grated Parmesan cheese
2 tbsp(s), fresh, chopped
- To make filling, coat a small nonstick skillet with cooking spray; heat over medium-high heat. Cook mushrooms, stirring often, until their water has evaporated, 3-5 minutes. Add garlic and pepperoni; cook, stirring, 30 seconds. Stir in pizza sauce; remove from heat.
- Preheat oven or toaster oven to 325°F.
- Place phyllo shells on a foil-lined baking pan; bake unfilled shells for 2 minutes to crisp. Evenly divide mushroom mixture among shells; sprinkle evenly with both cheeses. Bake until cheese melts, 3-5 minutes; sprinkle with basil and serve immediately.
- Serving size: 1 pizza bite
The filling for this recipe may be made up to 2 days in advance but bake and fill the shells right before you’re ready to serve them for the crispiest results.