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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- 1 (10 oz.) pkg. dried pepperoni
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
- 2 c. Ricotta cheese
- 1 1/2 c. freshly grated Parmesan cheese
- 1 1/3 c. finely chopped mushrooms
- 1/4 c. finely chopped onions
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 2 large eggs, lightly beaten
- 1/4 c. sour cream
Method
- Place one pepperoni slice in the bottom of each lightly greased miniature muffin pan.
- Cut remaining pepperoni slices into 48 wedges.
- Combine spinach and next 8 ingredients.
- Spoon into muffin cups.
- Bake at 375° for 20 to 25 minutes or until lightly browned.
- Cool 10 minutes.
- Gently remove to plate.
- Top each cup with sour cream and pepperoni wedge. Serve warm.
- Bake ahead and freeze for up to 3 months.
