Ingredients:
1 sheet refrigerated pie crusts ( by Pillsbury)
1 cup pizza sauce
2 tablespoons parmesan cheese ( grated)
1 1/4 teaspoons dried oregano
1/2 cup pepperoni ( chopped)
1 1/2 cups mozzarella cheese ( shredded)
Directions:
Set the oven to 375 F.
On a lightly floured surface, with a 1-1/2-inch round cookie cutter, cut out 24 rounds from the dough.
Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
In a small bowl, combine pizza sauce, Parmesan, & oregano.
Using 3/4 cup of shredded mozzarella, pinch an even amount in each muffin cup.
Next sprinkle pepperoni pieces evenly throughout the cups.
Then add a small spoonful of the Pizza sauce evenly.
Lastly, top each muffin cup with the remaining 3/4 cup of mozzarella.
Bake for 20-25 minutes, or until puffed and golden brown.
Cool in pan on wire rack for 10 minutes.
Loosen quiches from pan with tip of knife.
Serve warm.
To freeze, leave intact in muffin pan and place into freezer until frozen.
Remove cups and freeze up to 1 month in either a freezer bag or Food Save them if you have the machine.
Servings: 24
Time preparation: 20 min.
Time total: 40 min.