Pepperoni Pizza Snacks
PersonalPoints™ per serving

Total Time: 58 min
Prep: 30 min
Cook: 23 min
Serves: 12
Here’s a fun finger-food recipe that uses store-bought wonton wrappers as crust. After sautéing some cremini mushrooms, use the same pot to make a hearty, quick tomato sauce that includes just garlic, dried oregano, salt, and pepper. Spoon the mushrooms in the bottom of each wonton wrapper, then top off with the tomato sauce. Top them off with mozzarella cheese and sliced pepperoni, and you'll find them disappearing as quickly as you can make them.
  • 1 tsp olive oil
  • 5 oz cremini mushrooms, wiped clean, stems trimmed, thinly sliced
  • 1 medium garlic clove, finely chopped
  • 14½ oz canned diced tomatoes
  • ½ tsp dried oregano
  • ¼ tsp table salt
  • ¼ tsp black pepper
  • 6 sprays cooking spray
  • 12 wonton wrappers
  • 6 tbsp shredded part-skim mozzarella cheese
  • 12 slices small, thinly sliced turkey pepperoni, (about 1 oz)

  1. Preheat the oven to 425°F. Place the rack in the middle of the oven.
  2. Heat oil in a medium skillet over medium-high heat. Add mushrooms; sauté until liquid evaporates and mushrooms are just golden, 7 minutes. Remove from pan; set aside.
  3. Return pan to heat; add garlic and cook, stirring, for 30 seconds. Add tomatoes with their juice, oregano, salt, and pepper; reduce heat to medium and cook, stirring a few times, until sauce is just thickened, 4-5 minutes.
  4. Coat a 12-hole muffin pan with cooking spray. Place one wonton wrapper in each hole, pressing down gently so the bottom of each cup is evenly covered (edges of wontons will come up the sides to form a "crust").
  5. Place a rounded 1/2 Tbsp mushrooms in each hole; top each with 1 1/2 Tbsp tomato sauce. Bake 4 minutes; remove from oven and sprinkle each pizza with 1/2 tbsp cheese and 1 slice of pepperoni. Return pan to oven; bake 5 minutes more.
  6. Remove from oven; let rest 5 minutes before serving. Sprinkle with oregano and red pepper flakes, if desired.
  7. Serving Size: 1 pizza snack.

Prep ahead: The mushrooms, as well as the tomato sauce, can be cooked up to a day ahead and refrigerated.