The Soup Diva

• 1 roll refrigerated pizza dough
• 1 cup shredded Italian blend cheese
• 1/2 cup mini pepperoni (or regular pepperoni cut into fourths)
• 1/4 cup small-curd cottage cheese
• 1 tsp minced garlic
• Italian seasoning blend to taste
• About 2 tbsp olive oil
• About 2 tbsp grated Parmesan cheese
• Jarred marinara sauce (for dipping)

Open and unroll pizza dough onto large flat cutting surface; spread out into rectangle about 1/4″ thick. Cut into 12 equal square/rectangle pieces. Stir shredded and cottage cheeses, garlic, and seasoning blend together in medium-sized bowl until smooth; add pepperoni and stir until evenly distributed. Spoon equal amount (2-3 tbsp) onto each dough square. When all filling has been used, grab corners and sides of each square and pull up to cover filling completely. Place each bomb upside-down in 12-cup muffin pan that has been coated with cooking spray. Drizzle or brush with olive oil and sprinkle with Parmesan cheese. Bake at 425 (400 for dark pan) for 15-20 minutes or until lightly browned. Serve with warm marinara sauce for dipping