This recipe I found on Pinterest which led me here: http://www.thereciperebel.com/pepperoni-pizza-cupcakes/. I was able to use leftover wonton wrappers from the pork dumplings and the leftover crushed tomatoes (which I made into pizza sauce) which was nice, but they were just ok in our opinions. It was quick to pull together and easy to make, with a bonus of only taking 15 minutes to cook, so might come in handy.
Start by preheating the oven to 350 degrees. Wash, dry, and finely dice your red bell pepper (about 1 C). I used mini pepperoni instead of regular sized, but if you use regular sized ones, chop them up. You will need 1 1/2 C (which was exactly 1 package of the minis). For the sauce, either grab 3/4 C pizza sauce, or make your own. I used 3/4 C crushed tomatoes, added about 2 tsp Italian seasoning, and salt and pepper to taste, then stirred it all together and called that my pozza sauce. Note that the issue we had was that the bottom was soggy, which might not happen with normal pizza sauce. Mix together the sauce, pepperoni, and bell peppers.
Spray 9 spots on your muffin tin. Line each one with a wonton wrapper pressing it into the edges so it sticks to the spray. Add 1/2 your sauce spread between the 9 wrappers. Top them with another wonton wrappers (turned so that the corners offset). Spread the rest of your sauce mixture on the new wontons. Top with a descent amount of cheese (recipe calls for 1 C spread out, but I’m sure I used more). Bake for 15 minutes (or till the edges are browned and the cheese is bubbly), then let rest for 5 minutes.
Pick the ines you want, put them on a plate, and enjoy! We used a fork and knife to eat them.