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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sounds like a yummy post surgery food. Haven't tried it yet but looking forward to it soon. Ingredients:
1/2 cup ricotta cheese |
1 tablespoon dry parmesan cheese, grated |
1 egg yolk |
1/2 teaspoon italian seasoning (oregano, basil, garlic blend) |
1/4 teaspoon black pepper |
1/4 cup mozzarella cheese, shredded |
12 large pepperoni slices (from deli department, not prepackaged) |
Directions:
1. Mix all ingredients together (except mozzarella cheese and pepperoni slices) till well blended.
2. Place a pepperoni slice in each hole of a mini muffin tin. Spoon a tablespoon of ricotta mixture into each pepperoni cup sprinkle top with a pinch of mozzarella cheese.
3. Bake at 375 for 10 minutes. Allow to cool slightly and remove from tin. Reheat in toaster oven or broiler.
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