Pepperoni and Cheese Pockets

Little bites of joy. Wonton wrappers, filled with pepperoni and mozzarella, dusted with parmesan and baked until golden. A little dunk in marinara and it's the most fabulous "pepperoni pizza" experience ever. With just 5 ingredients.

I made a dozen little pockets, but these would be AMAZING for party, so feel free to double, triple, or quadruple the recipe!
These are especially great for a party because you can MAKE THEM IN ADVANCE! Once the pockets are assembled, you can refrigerate them for up to 3 days (in a single layer). You can also freeze them for up to 3 months (again, in a single layer). And there's no need to thaw them before baking, simply add a few minutes to the cooking time.

Pepperoni and Cheese Pockets

12 wonton wrappers (3-inch squares)
12 thin slices pepperoni
12 (1-inch) pieces mozzarella cheese
Cooking spray (preferably olive oil cooking spray)
1-2 tablespoons grated parmesan cheese
Warm marinara sauce for dunking

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or foil.
Arrange the wontons on a flat surface. Place one slice of pepperoni and one piece of cheese on the center of each square. Moisten the edges of the wontons with water (use your fingers). Fold over the wonton to make a triangle and pinch the edges together to seal. Transfer the wontons to the prepared pan and spray with cooking spray. Sprinkle the parmesan cheese over top.
Bake for 5 to 7 minutes, until golden brown.
Serve with warm marinara sauce on the side.
Serves 4 (makes 12 wontons)