Pepperoni Pizza Snacks
2
Points®
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(s)
5 oz
Garlic
1 medium clove(s)
Canned diced tomatoes
14.5 oz
Dried oregano
0.5 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Cooking spray
6 spray(s)
Wonton wrapper
12 item(s)
Shredded part skim mozzarella cheese
6 Tbsp
Turkey pepperoni
12 slice(s)
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
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