Pepperoni Pizza Cups (with a gluten-free option)

Adorable little cups, made with wonton skins, pizza sauce, fresh mozzarella cheese, and pepperoni – with a sprinkling of oregano and parmesan for good measure. Want a gluten-free version? No problem, sandwich-style pepperoni slices become cups with ease. And think about the topping possibilities – mushrooms, broccoli, black olives, peppers, ham, pineapple – just toss whatever you want into those bite-size gems before baking. And then, prepare for a mouthful of joy.

For gluten-free pizza cups: Use sandwich-size slices of pepperoni and arrange them in the muffin pan as you would the wonton skins. Prebake the pepperoni cups for 6 minutes at 400 degrees. Once the pepperoni cups have cooled, remove them from the pan, wipe the grease from the pan, and return the cups to the pan. Fill and bake as directed below.

Pepperoni Pizza Cups 

24 wonton skins (also called wonton wraps)
24 pepperoni slices
1/2 cup pizza or pasta sauce of choice
24 (2-inch) pieces fresh mozzarella cheese (about 6 ounces)
Dried oregano for sprinkling over top
Grated parmesan cheese for sprinkling over top
Fresh basil leaves for serving, optional

Preheat the oven to 375 degrees.
Press the wonton skins into the bottom and up the sides of 24 mini muffin cups.
Spoon 1 teaspoon of the sauce into the wonton cups. Press the pepperoni slices into the sauce and place a piece of cheese on top of the pepperoni. Sprinkle with the oregano and parmesan cheese.
Bake for 8 to 10 minutes, until the wonton skins are golden brown and the cheese melts.
Top with fresh basil leaves before serving if desired.

Makes 24 pizza cups