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Photo of Pepperoni pizza snacks by WW

Pepperoni pizza snacks

1
Points® value
Total Time
58 min
Prep
30 min
Cook
23 min
Serves
12
Difficulty
Easy
Here’s a fun finger-food recipe that uses store-bought wonton wrappers as crust. After sautéing some cremini mushrooms, use the same pot to make a hearty, quick tomato sauce that includes just garlic, dried oregano, salt, and pepper. Spoon the mushrooms in the bottom of each wonton wrapper, then top off with the tomato sauce. Top them off with mozzarella cheese and sliced pepperoni, and you'll find them disappearing as quickly as you can make them.

Ingredients

Olive oil

1 tsp

Cremini mushroom

5 oz, wiped clean, stems trimmed, thinly sliced

Garlic

1 clove(s), finely chopped

Canned diced tomatoes

14½ oz

Dried oregano

½ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Cooking spray

6 spray(s)

Wonton wrapper

12 item(s)

Shredded part skim mozzarella cheese

6 Tbsp

Turkey pepperoni

12 slice(s), (about 1 oz)

Instructions

  1. Preheat oven to 425°F. Place rack in middle of oven.
  2. Heat oil in a medium skillet over medium high heat. Add mushrooms; sauté until liquid evaporates and mushrooms are just golden, 7 minutes. Remove from pan; set aside.
  3. Return pan to heat; add garlic and cook, stirring, 30 seconds. Add tomatoes with their juice, oregano, salt and pepper; reduce heat to medium and cook, stirring a few times, until sauce is just thickened, 4-5 minutes.
  4. Coat a 12-hole muffin pan with cooking spray. Place one wonton wrapper in each hole, pressing down gently so bottom of each cup is evenly covered (edges of wontons will come up the sides to form a "crust").
  5. Place a rounded 1/2 Tbsp mushrooms in each hole; top each with 1 1/2 Tbsp tomato sauce. Bake 4 minutes; remove from oven and sprinkle each pizza with 1/2 Tbsp cheese and 1 slice pepperoni. Return pan to oven; bake 5 minutes more.
  6. Remove from oven; let rest 5 minutes before serving. Sprinkle with oregano and red pepper flakes, if desired.
  7. Serving size: 1 pizza snack

Notes

Prep ahead: The mushrooms, as well as the tomato sauce, can be cooked up to a day ahead and refrigerated.

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