Cheese Stuffed Pizza Cups

Like a Chicago-style stuffed crust, but with wonton wrappers. So that means TWO layers of crisp wonton, and TWO layers of cheese, with pizza sauce and red pepper flakes to bring the whole thing home. Easy, healthy and ready in less than 20 minutes. Who's in?

These are SO FUN! Oh, and delicious too. I made these cups as an after-school snack and they were devoured in minutes. The boys went ALL IN and it's no surprise: the wontons are crisp on the outside, and delightfully tender where they meet with the sauce and cheese. The flavor and texture combo is spot on. And the variations are endless. I could have added classic pizza toppings - pepperoni, bell peppers, olives, diced tomatoes, and more - but I kept it simple this time since it was an after-school snack. It would have been a different story if I were entertaining...

Want to prep ahead? These are totally make-ahead friendly (which makes them ideal for parties). Assemble the cups as directed and cover them loosely with plastic wrap. Refrigerate for up to 24 hours. Pull the pan from the fridge 30 minutes before baking and bake as directed.

Cheese Stuffed Pizza Cups
24 wonton wrappers
1/2 cup shredded mozzarella cheese
1 cup pizza sauce or pasta sauce of choice
6 teaspoons grated parmesan cheese
Oregano for sprinkling over top
Olive oil cooking spray

Preheat the oven to 350 degrees.
Press 12 of the wonton wrappers into 12 cups of a mini muffin pan. Fill each cup with 1 teaspoon of the mozzarella. Press another wonton wrapper on top of the cheese and press down gently.
Spoon 1 teaspoon of the sauce into each cup and then top with the remaining mozzarella cheese. Sprinkle the parmesan cheese and oregano over top.
Spray the cups with cooking spray and loosely cover the pan with foil.
Bake for 15 minutes. Uncover and bake for 5 to 7 more minutes, until the cups are light golden brown and the cheese melts.

Makes 12 pizza cups (serves 4-6)