Mini Pepperoni-Cheese Cups

Preheat oven to 375 F. You will need two 24-count non-stick mini muffin pans. Place a single large pepperoni round inside each mini muffin cup and press with your fingers in a circular motion to form it into the cup.

In a large mixing bowl add ricotta cheese, mozzarella cheese, basil, black pepper and oregano and mix well with a wooden spoon or spatula.

With a scoop or teaspoon add cheese mixture into each pepperoni lined mini cup, filling each about 3/4 full. Sprinkle the top of each with seasoned Italian breadcrumbs.

Bake at 375 F for 15-20 minutes. Remove from oven and using a large spoon lift pepperoni-cheese cups onto a platter/dish lined with paper towels to absorb any excess oil from baking. Transfer to a serving dish.

Heat tomato sauce in a microwave safe bowl for 1- 1 1/2 minutes (cover with a sheet of plastic wrap or a lid prior to heating). Serve alongside the pepperoni cups for dipping.

Note:You may freeze these for several months.