2cupsshredded mozzarella or cheddar cheese8 ounces
1/2of a 3.5-ounce package of sliced pepperonichopped*
1/4cupshredded Parmesan cheese1 ounce
Preheat over to 375
Let dough stand at room temperature for 15 minutes. Meanwhile, grease twelve 2-1/2 inch muffin cups.
On a lightly floured surface, roll dough into an approximate 16x12 inch rectangle. If you find the dough is difficult to roll, let it rest for a few more minutes, as necessary.
Using a sharp knife or pizza cutter, cut into twelve 4-inch squares. Lightly press double squares into the prepared muffin cups, allowing edges to extend over rims of cups.
In a small bowl combine pasta sauce and dried oregano. Spread some of the sauce mixture inside the dough-lined cups. Fill with mozzarella cheese and pepperoni*. Top with the remaining sauce mixture and sprinkle with Parmesan cheese.
Bake for 25 to 30 minutes or until crusts are golden.
Cool in muffin cups on a wire rack for 5 minutes, remove from muffin cups and serve.
Adapted from Better Homes and Garden Pepperoni Pizza Cups.
Serving: 1g | Calories: 190kcal | Fat: 8g
Find it online: https://livelaughrowe.com/pepperoni-pizza-cups/