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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 cup ricotta cheese |
3/4 cup grated parmesan cheese |
2/3 cup chopped fresh mushrooms |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 egg |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
23 slices pepperoni |
Directions:
1. In a small bowl, combine the first 8 ingredients.
2. Place a slice of pepperoni in each of 24 greased mini muffin cups.
3. Fill muffin cups 3/4 full with cheese mixture.
4. Bake in preheated 375° oven for 20-25 minutes or until completely set.
5. Carefully run a knife around edges of muffin cups to loosen; remove and serve warm.
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