Wednesday, November 15, 2017

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Pepperoni Pizza Cups


Ingredients

  • 1pound frozen pizza dough, thawed
  • Cornmeal
  • 1cup pasta sauce
  • 2teaspoons dried oregano, crushed
  • 2cups shredded mozzarella or cheddar cheese (8 ounces)
  • 1/2of a 3.5-ounce package sliced pepperoni, chopped*
  • 1/4cup finely shredded Parmesan cheese (1 ounce)
  • Snipped fresh oregano and/or sliced pitted black olives (optional)
  • Crushed red pepper (optional)
  • Directions

    1. Let dough stand at room temperature for 15 minutes. Meanwhile, preheat oven to 375 degrees F. Grease twelve 2 1/2-inch muffin cups; coat cups lightly with cornmeal. Set aside.
    2. On a lightly floured surface, roll dough into a 16x12-inch rectangle. If dough is difficult to roll, let it rest for a few minutes as necessary during rolling. Using a sharp knife or pizza cutter, cut into twelve 4-inch squares. Lightly press dough squares into the prepared muffin cups, allowing edges to extend over rims of cups.
    3. In a small bowl combine pasta sauce and dried oregano. Spread some of the sauce mixture inside dough-lined cups. Fill with mozzarella cheese and pepperoni. Top with the remaining sauce mixture and sprinkle with Parmesan cheese.
    4. 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. If desired, sprinkle pizza cups with fresh oregano and/or olives and crushed red pepper.

    From the Test Kitchen

    *TIP:

    Another time substitute cooked Italian sausage or chopped mushrooms and green sweet peppers for the pepperoni.

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