Pepperoni Power Play Recipe

Preheat the oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin with a little olive oil or nonstick spray.

Press one slice of pepperoni into each muffin cup, forming a shallow cup shape. If slices are large, overlap edges of two slices to ensure sides reach up the cup (use 24 pepperoni to make 12 cups).

Bake the pepperoni-lined tin for 6–8 minutes until the pepperoni starts to curl and release some oil but is not fully crisped. Remove from oven and set aside. Keep oven on.

If using prepared pizza dough: on a lightly floured surface, roll the dough into a 9–10 inch circle. Cut 12 rounds slightly smaller than the muffin cup diameter (about 2 inches). If using biscuit dough, separate into 12 pieces and gently press to flatten to similar size.

Place one dough round into each pepperoni-lined muffin cup, pressing gently to form a little pocket that reaches the pepperoni walls and covers the bottom. The dough should fill the base and come slightly up the sides.

Spoon about 1 tablespoon pomodoro sauce into each dough-lined cup (approximately 12 tablespoons total). Spread gently to cover the bottom of each cup but do not overfill.

Combine the mozzarella, fontina/provolone, and Parmesan in a bowl and mix lightly. Sprinkle about 1 heaping tablespoon of the cheese blend into each cup, packing gently so each cup has an even cheese layer (use most of the blend).

Brush the exposed edges of dough lightly with olive oil and sprinkle garlic powder, salt, and a pinch of black pepper over the tops. If using crushed red pepper, dust a very small amount over the cheese for a hint of heat.

Bake in the preheated 375°F (190°C) oven for 12–15 minutes, or until the dough is golden brown at the edges and the cheese is melted and bubbly. If pepperoni cups need extra crisping, switch to broil for 30–60 seconds while watching closely.

Remove the muffin tin from the oven and let the pepperoni cups rest for 2–3 minutes. Run a small offset spatula or spoon under each cup to loosen and transfer to a serving platter.

Top each cup with half a fresh basil leaf (or a small chiffonade of basil) and a light drizzle of extra-virgin olive oil. Serve warm.