Spray a muffin tin with cooking spray or brush with oil. Press wonton wrappers into the cups, overlapping the corners so that the edges of each tin is covered. Spray the wontons with cooking spray or brush with a little oil. Bake for 5-6 minutes, until starting to get crispy.
Meanwhile, mix cream cheese, oregano, garlic and red pepper flakes until combined.
Remove wontons from oven, evenly divide the cream cheese mixture between the 12 wontons. Top cream cheese with a pinch of parmesan, then about 1 tablespoon of shredded mozzarella. Top with about 1 tablespoon of marinara, then another pinch of parmesan, another tablespoon of mozzarella. Top with a few slices of pepperoni. Repeat until all muffin tins are filled.
Return muffin tin to oven and bake for about 15 more minutes, or until wontons are golden and crispy and cheese is bubbly.
Allow to cool for a few minutes, then serve while hot and fresh!
I couldn't find mini pepperoni so I used the back of a frosting tip to cut regular pepperoni into smaller circles. You can use mini pepperoni, or just cut regular sized pepperoni into smaller sizes.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com