Mini Pizza Dip Cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 teaspoon dried oregano
- 1/4 cup parmesan cheese grated
- 2 cups mozzarella cheese shredded
- pinch red pepper flakes (optional)
- 24 wonton wrappers
- 3 garlic cloves pressed or minced
- chopped fresh basil for garnish (optional)
- 8 ounce brick cream cheese (i used reduced fat)
- 1 cup easy marinara (or your favorite marinara/pizza sau
- 36 mini pepperoni or 18 regular pepperoni that have b
- cooking spray or oil for brushing
- Carbohydrate 17.5435354318606 g
- Cholesterol 27.2029195612646 mg
- Fat 6.60074312307941 g
- Fiber 0.546183893829039 g
- Protein 12.15924193328 g
- Saturated Fat 3.9900102863891 g
- Serving Size 1 1 Serving (86g)
- Sodium 404.189076357349 mg
- Sugar 16.9973515380316 g
- Trans Fat 0.444576346537104 g
- Calories 181 calories
Heat oven to 350Spray a muffin tin with cooking spray or brush with oil. Press wonton wrappers into the cups, overlapping the corners so that the edges of each tin is covered. Spray the wontons with cooking spray or brush with a little oil. Bake for 5-6 minutes, until starting to get crispy.Meanwhile, mix cream cheese, oregano, garlic and red pepper flakes until combined.Remove wontons from oven, evenly divide the cream cheese mixture between the 12 wontons. Top cream cheese with a pinch of parmesan, then about 1 tablespoon of shredded mozzarella. Top with about 1 tablespoon of marinara, then another pinch of parmesan, another tablespoon of mozzarella. Top with a few slices of pepperoni. Repeat until all muffin tins are filled.Return muffin tin to oven and bake for about 15 more minutes, or until wontons are golden and crispy and cheese is bubbly.Allow to cool for a few minutes, then serve while hot and fresh!
