1/12th of recipe (1 pizza cupcake): 150 calories, 4g total fat (2g sat fat), 489mg sodium, 15.5g carbs, 1.5g fiber, 4g sugars, 11.5g protein -- PointsPlus® value 4* -- SmartPoints™ value 3*
Don't get weirded out -- there's not actually cake in these savory treats. These are pizza-infused cousins of our Lasagna Cupcakes!
1 cup chopped onion
1 cup chopped mushrooms
1 cup chopped green bell pepper
One 14.5-oz. can (about 1 1/2 cups) crushed tomatoes
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free ricotta cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
30 slices turkey pepperoni, finely chopped (Hormel's is the best!)
1 tsp. chopped garlic
1/4 tsp. salt
24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
1 1/2 cups shredded part-skim mozzarella cheese
1/4 cup sliced black olives
Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, mushrooms, and bell pepper. Cook and stir until veggies have softened and browned, 8 - 10 minutes.
Reduce heat to medium low. Add crushed tomatoes, Italian seasoning, and garlic powder. Cook and stir until tomatoes have slightly thickened to a saucy consistency, about 8 minutes.
In a large bowl, combine spinach, ricotta cheese, egg substitute, chopped turkey pepperoni, chopped garlic, and salt. Mix until uniform.
Press a wonton wrapper into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the veggie-tomato mixture among the cups, smoothing the surfaces with the back of a spoon. Top each veggie-tomato layer with 1 tbsp. mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering with remaining spinach-ricotta mixture and veggie-tomato mixture. Evenly top with remaining mozzarella cheese and olives.
Bake until cheese has melted and wrapper edges have browned, about 10 minutes.
Let cool slightly, about 10 minutes.
Carefully transfer to a plate, and serve 'em up!
MAKES 12 SERVINGS