Ingredients
12 slices pepperoni (around 3½ inches diameter)
24 grape tomatoes
½ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons olive oil
⅓ cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a muffin tin with nonstick cooking spray.
- Prepare pepperoni cups by making a small slit at the top and bottom of each slice. Place in muffin tin, overlapping slightly to form a cup. Add a pinch of shredded cheese to the bottom of each cup.
- Bake for 8–10 minutes until crispy but not burnt.
- While cups bake, heat olive oil in a skillet over medium heat. Add grape tomatoes, Italian seasoning, salt, and pepper. Roast for 5–10 minutes until softened and slightly browned.
- Remove pepperoni cups from oven and add 2 roasted tomatoes to each cup. Sprinkle remaining cheese on top. Broil for a few minutes until cheese melts and lightly browns.
- Let cool slightly and serve immediately.
Notes
- Adjust broil time based on your oven to avoid burning the cheese.
- Thin pepperoni slices cook faster than thicker ones; watch closely.
- Optional toppings: diced onions, bell peppers, mushrooms, olives, or fresh herbs for extra flavor.
- Prep Time: 5 min
- Cook Time: 15 min