Pepperoni Ricotta Cups

Sounds like a yummy post surgery food. Haven't tried it yet but looking forward to it soon.

• Ready In: 20 mins
• Serves: 12
• Yields: 12 appetizers

Ingredients

• 1⁄2 cup ricotta cheese
• 1  tablespoon dry parmesan cheese, grated
• 1  egg yolk
• 1⁄2 teaspoon  italian seasoning (Oregano, Basil, Garlic Blend)
• 1⁄4 teaspoon black pepper
• 1⁄4 cup mozzarella cheese, shredded
• 12  large  pepperoni slices (from deli department, not prepackaged)

Directions

1. Mix all ingredients together (except mozzarella cheese and pepperoni slices) till well blended.
2. Place a pepperoni slice in each hole of a mini muffin tin. Spoon a tablespoon of ricotta mixture into each pepperoni "cup" sprinkle top with a pinch of mozzarella cheese.
3. Bake at 375 for 10 minutes. Allow to cool slightly and remove from tin. Reheat in toaster oven or broiler.