Cheesy Pepperoni Lasagna Cups
Quick and especially delicious thanks to Hiland Dairy cottage cheese, these cheesy lasagna cups are the perfect solution when dinnertime is rushed. This is a guest post by Emily Schuermann from Food for a Year
Print Recipe-
Prep Time
20 Minutes -
Cook Time
16 Minutes -
Servings
12
Ingredients
- 6 oz Hiland Dairy whole milk cottage cheese
- 1 egg yolk
- 2 T fresh Italian parsley, chopped
- 1 T red onion, minced
- 1 T green onion, sliced
- Cracked black pepper
- 2 cans crescent roll dough
- ¾ c jarred marinara sauce
- 4 oz (24-36) pepperoni slices
- 6 oz grated Monterey jack cheese
Directions
- Preheat the oven to 375°. Spray a 12-count muffin tin with nonstick cooking spray. Roll out 2 crescent roll sheets and cut into 12 equal portions (6 rectangles per sheet). Place one rectangle of dough into each muffin cup, allowing the corners to lay over the sides of each muffin cup.
- In a medium mixing bowl combine cottage cheese, egg yolk, parsley, red and green onions and cracked black pepper*.
- Spoon 2 T of the cottage cheese mixture into the center of each dough-filled cup and top 2 t marinara sauce, 2-3 pepperoni slices and grated cheese.
- Place the pan of lasagna cups on the middle rack of the preheated oven and bake for 16 minutes or until the dough is medium-golden in color and the cheese is melted and bubbly.
- *NOTE – if you prefer a smoother cottage cheese filling for your lasagna cups, instead of mixing these ingredients by hand, combine them in the bowl of a food processor and pulse until smooth. Proceed with the remainder of the recipe as described above.
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