Wonton Cup Pizza Bites

According to Mel's Kitchen Cafe, everything tastes better in a wonton cup and so the author made a pizza recipe with wonton cups involved! Though it looks more like chips and dip to me, it still looks very delicious. Worth trying out for something different in the home menu items!



Hot Pizza Dip Bites

Ingredients

  • 8 ounces cream cheese, light or regular, softened
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder or 1 clove fresh minced garlic
  • 1 cup shredded mozzarella cheese
  • 1 cup finely shredded parmesan cheese
  • 1 cup pizza sauce or good marinara sauce (my favorite pizza sauce recipe is here)
  • 3 ounces finely chopped pepperoni
  • 24 square wonton wrappers

Directions

  1. Preheat the oven to 350 degrees F. In a small bowl, whisk together the cream cheese, oregano, basil and garlic. Lightly grease a mini-muffin tin pan with cooking spray and press one wonton wrapper gently into the muffin tin, carefully but firmly pressing it into the sides of the cups. Bake the wonton wrappers for 4-6 minutes, until lightly browned. Remove the pan from the oven and keep the wonton wrappers in the mini cups.
  2. Dollop a teaspoon or two of the cream cheese mixture into the bottom of each wonton cup. Sprinkle mozzarella cheese over the top of the cream cheese mixture. Top with a teaspoon or so of the pizza sauce. Sprinkle with parmesan cheese and chopped pepperoni. Bake for 10 more minutes until the filling is bubbly and wonton edges are golden brown. Serve warm!
  3. To make this into a dip: spread the cream cheese mixture into the bottom of a 9” shallow oven-proof dish. Sprinkle ½ cup of the mozzarella, then
  4. ½ cup of the parmesan cheese over the cream cheese mixture. Spread the pizza sauce over the cheeses. Sprinkle with remaining cheeses. Top with pepperoni and other veggies or pizza toppings of your choice. Bake until hot and bubbly, about 20 minutes. Serve warm with tortilla chips, baquette slices or crackers.

Posted by Diane Araga, on April 18, 2013 at 7:00 AM