Damn Delicious: 100 Super Easy, Super Fast Recipes - Rhee Chung-Ah (2016)
7. APPETIZERS & SIDES IN A SNAP
From creamy, cheesy dips that please a crowd to essential (and foolproof) sides, these are super-simple, super-fast recipes that will see you through any type of entertaining. Don't be surprised when people start coming back for more and more.
EASY GARLIC PARMESAN KNOTS
I love these garlic knots. They’re so quick to prepare—all you need is 10 spare minutes. The secret is using refrigerated biscuit dough, and, of course, freshly grated Parmesan is always best!
MAKES 16 KNOTS
PREP TIME: 10 MINUTES
TOTAL TIME: 22 MINUTES 
¼ cup unsalted butter, melted
2 tablespoons freshly grated Parmesan cheese
¾ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon salt
1 (16.3-ounce) tube refrigerated buttermilk biscuits
1. Preheat the oven to 400°F. Lightly oil a baking sheet, or coat with nonstick spray.
2. In a small bowl, whisk together the melted butter, Parmesan, garlic powder, oregano, parsley, and salt; set aside.
3. Halve each of the 8 biscuits to make 16 pieces of dough. Roll each piece into a 5-inch-long rope, about ½ inch thick, and tie each rope into a knot, tucking in the ends to seal.
4. Put the knots on the prepared baking sheet, spacing them out evenly, and brush the tops of the knots with half the butter mixture. Bake until golden brown, 10 to 12 minutes.
5. Serve immediately, brushed with the remaining butter mixture.
PER SERVING: CALORIES 99 FAT 4.1g PROTEIN 2g CARB 14g FIBER 0g CHOL 8mg IRON 1mg SODIUM 289mg
GARLIC-PARMESAN ROASTED BROCCOLI
Remember when you hated any type of green veggie, most notably broccoli, as a child? Well, if Mom had ever dressed it up with garlic and Parmesan, we wouldn’t have had a problem. This is just one of those universally popular side dishes that goes well with almost everything.
SERVES 6
PREP TIME: 5 MINUTES
TOTAL TIME: 23 MINUTES 
2 (12-ounce) packages broccoli florets (about 10 cups)
3 tablespoons olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
¼ cup freshly grated Parmesan cheese
Juice of 1 lemon
1. Preheat the oven to 425°F. Lightly oil a baking sheet, or coat it with nonstick spray.
2. Put the broccoli florets on the prepared baking sheet. Sprinkle with the olive oil and garlic, and gently toss to combine. Season with salt and pepper to taste, and then spread the florets out in a single layer.
3. Roast the broccoli for 12 to 18 minutes, or until tender and lightly browned.
4. Serve immediately, sprinkled with the Parmesan and lemon juice.
PER SERVING: CALORIES 136 FAT 10g PROTEIN 5g CARB 9g FIBER 3g CHOL 3mg IRON 1mg SODIUM 282mg
TIP
The fat from the Parmesan will actually help your body absorb the fat-soluble vitamins—A, E, and K—found in the broccoli.
RANCH VEGGIE DIP
Prepped in just 5 minutes, this veggie dip is irresistibly tangy and creamy—and perfect for snacking. Serve with fresh veggies, whole-grain crackers, or baked chips for smarter nibbling. We can keep the lightened-with-Greek-yogurt situation between you and me.
SERVES 6
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES PLUS CHILLING 
½ cup sour cream
½ cup plain Greek yogurt
¼ cup mayonnaise (see Note)
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried dill
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish, optional
Assorted vegetables
1. In a large bowl, whisk together the sour cream, yogurt, mayonnaise, lemon juice, parsley, basil, dill, garlic powder, and onion powder; season with salt and pepper.
2. Refrigerate, covered, for at least 1 hour.
3. Garnish with parsley, if desired, and serve with vegetables for dipping.
Note: Additional Greek yogurt can be sustituted for the mayonnaise, if desired.
PER SERVING: CALORIES 121 FAT 11g PROTEIN 3g CARB 2g FIBER 0g CHOL 20mg IRON 0mg SODIUM 233mg
CHUNKY ARTICHOKE, SPINACH, AND JALAPEÑO DIP
This is a must-make dip for any party. Serve it in a baking dish with toasted baguette, tortilla chips, or pita for dipping, or in a bread bowl with spoons for your more ambitious guests. Don’t judge them; this creamy pool of cheesy, chunky goodness is just that good.
SERVES 8
PREP TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
1 (8-ounce) package cream cheese, at room temperature
¼ cup mayonnaise
¼ cup sour cream
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 (14-ounce) can artichoke hearts, drained and chopped
1 (4-ounce) can diced jalapeño chiles
3 cups loosely packed baby spinach, chopped
1 cup shredded mozzarella cheese
¼ cup crumbled feta or goat cheese
¼ cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives, for garnish, optional
1. Preheat the oven to 375°F. Lightly oil a 9-inch baking dish, or coat it with nonstick spray.
2. In a large bowl, mix together the cream cheese, mayonnaise, sour cream, garlic powder, and onion powder. Stir in the artichoke hearts, jalapeños, spinach, ½ cup of the mozzarella, the feta, and Parmesan; season with salt and pepper to taste.
3. Evenly spread the cream cheese mixture into the prepared baking dish; sprinkle with the remaining ½ cup mozzarella.
4. Bake until the dip is bubbly and golden, 15 to 20 minutes.
5. Serve immediately, garnished with the chives, if desired.
PER SERVING: CALORIES 258 FAT 20.2g PROTEIN 9g CARB 6g FIBER 2g CHOL 52mg IRON 1mg SODIUM 556mg
ZUCCHINI PARMESAN CRISPS
Once you eat one of these, it’s game over. They are so addictive that I may have finished off all four servings by myself. In a span of 5 minutes. Maybe it was less, but who’s counting? Don’t bother trying to resist them.
SERVES 4
PREP TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
½ cup vegetable oil
½ cup all-purpose flour
2 large eggs, beaten
Kosher salt and freshly ground black pepper
1 cup panko
½ cup grated Parmesan cheese
2 zucchini, thinly sliced into ¼-inch-thick rounds
Kosher salt
2 tablespoons chopped fresh chives for garnish, optional
1. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
2. Put the flour in a shallow bowl. Pour the beaten eggs into another shallow bowl, season with salt and pepper, and whisk to blend. In a large bowl, toss together the panko and Parmesan to evenly distribute.
3. Working in batches, dredge the zucchini slices in the flour, dip into the eggs, and then dredge in the panko mixture, pressing to coat.
4. Add the zucchini slices to the skillet, five or six at a time, and cook until evenly golden and crispy, about 1 minute per side. Transfer to a paper towel-lined plate to drain.
5. Sprinkle with salt while still hot from the skillet. Serve immediately garnished with the chives, if desired.
PER SERVING: CALORIES 314 FAT 17.3g PROTEIN 14g CARB 27g FIBER 2g CHOL 103mg IRON 1mg SODIUM 442mg
ZUCCHINI FRITTERS
Everyone loves these fritters. Use them to sneak veggies onto your picky eater’s plate as an appetizer, side dish, or after-school snack. You can easily double (or triple) the recipe and freeze the leftovers to use as needed so you can always get your zucchini fix.
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES 
1 ½ pounds zucchini, grated (see Note)
1 teaspoon kosher salt
¼ cup all-purpose flour
¼ cup freshly grated Parmesan cheese
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
¼ cup olive oil
1. Place the grated zucchini in a colander over the sink. Add the salt, and gently toss to combine; let sit for 5 minutes. Using a clean dish towel or cheesecloth, drain the zucchini completely, removing as much water as possible.
2. In a large bowl, combine the drained zucchini, flour, Parmesan, garlic, and egg; season with salt and pepper to taste.
3. Heat olive oil in a large skillet over medium-high heat. Scoop 2 tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is golden brown, about 2 minutes. Flip over, and cook on the other side, 1 to 2 minutes longer. Serve immediately.
Note: 1 ½ pounds zucchini (4 to 5 medium zucchini) = 3 cups grated
PER SERVING: CALORIES 167 FAT 10.6g PROTEIN 8g CARB 12g FIBER 2g CHOL 52mg IRON 1mg SODIUM 637mg
TIP
These can be frozen in a zip-top plastic freezer bag and reheated in the oven at 350°F for 8 to 10 minutes.
ZUCCHINI TOTS
Amazingly crisp on the outside and tender on the inside, these zucchini-and-carrot-loaded tots are both kid- and adult-friendly. And after trying these, you (and the kids) may never want to go back to the traditional potato tots again. Hey, you save on calories and you get veggies packed right in. That’s a win-win right there.
SERVES 6
PREP TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
2 zucchini, grated
½ teaspoon kosher salt
2 carrots, peeled and shredded
½ cup panko
2 large eggs, beaten
¼ cup shredded Cheddar cheese
2 tablespoons freshly grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of Cajun seasoning, optional
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. Preheat the oven to 400°F. Lightly oil a baking sheet, or coat it with nonstick spray.
2. Put the grated zucchini in a colander over the sink. Add the salt and gently toss to combine; let sit for 5 minutes. Using a clean dish towel or cheesecloth, drain the zucchini completely, removing as much water as possible.
3. Transfer the drained zucchini to a large bowl. Stir in the shredded carrots, panko, beaten eggs, both cheeses, the basil, oregano, garlic powder, onion powder, and Cajun seasoning, if desired; season with salt and pepper to taste.
4. Form the zucchini-and-carrot mixture into approximately 2-inch-long tots, and arrange them on the prepared baking sheet, leaving space between them.
5. Bake until golden brown and crisp, 15 to 16 minutes, flipping before the last 10 minutes of cooking time.
6. Serve immediately, garnished with the parsley, if desired.
Note: Zucchini tots can be frozen and reheated later. Transfer the cooled tots to an airtight container and freeze for up to 1 month. To reheat, bake at 400°F until heated through, 15 to 16 minutes.
PER SERVING: CALORIES 104 FAT 4.5g PROTEIN 6g CARB 10g FIBER 2g CHOL 68mg IRON 1mg SODIUM 285mg
MUSHROOM RICE
The creamy notes of the mushroom stock soak into the wholesome brown rice. Just add tofu or chicken, such as my All-Purpose Chicken to make this side dish a complete meal.
SERVES 6
PREP TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES 
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 pound cremini mushrooms, thinly sliced
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
¾ cup uncooked white or brown rice
1 ½ cups vegetable broth
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives, for garnish, optional
1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the garlic and onion, and cook, stirring frequently, about 2 to 3 minutes, until the onion is translucent.
2. Stir in the mushrooms, Worcestershire, and thyme, and cook, stirring occasionally, until the mushrooms are tender and browned, 5 to 6 minutes; season with salt and pepper to taste.
3. Stir in the white rice and vegetable broth. Bring to a boil; cover, reduce the heat, and simmer until the rice is cooked through and the broth has been absorbed, 20 to 25 minutes. (If using brown rice, cooking time will increase to 40 to 45 minutes.) Stir in the butter until melted, about 1 minute.
4. Serve immediately, garnished with the chives, if desired.
PER SERVING: CALORIES 171 FAT 6.8g PROTEIN 4g CARB 25g FIBER 2g CHOL 10mg IRON 1mg SODIUM 342mg
TIP
Although its cooking time is longer, brown rice is more nutritious than white rice, with more flavor, iron, and magnesium.
BAKED ASPARAGUS FRIES
When you have a hankering for greasy fast-food french fries, these asparagus “fries” will satisfy that craving. Baked to absolute crisp perfection, they’re quick to whip up and so much healthier. Serve them with the Ranch Veggie Dip.
SERVES 4
PREP TIME: 15 MINUTES
TOTAL TIME: 27 MINUTES
1 cup panko
½ cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
1 pound asparagus, trimmed
½ cup all-purpose flour
2 large eggs, beaten
1. Preheat the oven to 425°F. Lightly oil a baking sheet, or coat it with nonstick spray.
2. In a large bowl, combine the panko and Parmesan; season with salt and pepper to taste. Set aside.
3. Working in batches, dredge the asparagus spears in the flour, dip into the eggs, and then dredge in the panko mixture, pressing to coat.
4. Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 10 to 12 minutes, or until golden brown and crisp. Serve immediately.
PER SERVING: CALORIES 206 FAT 2.4g PROTEIN 12g CARB 25g FIBER 3g CHOL 93mg IRON 0mg SODIUM 36mg
HOT AND CHEESY CORN DIP
Finally, a cheesy dip you can enjoy guilt free, made “skinny” with Greek yogurt instead of more mayonnaise. No one will be able to tell the difference. The dip is great during tailgating season since you can prep everything beforehand. Just pop it in the oven right before you are ready to serve.
SERVES 8
PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
3 cups corn kernels, frozen (thawed), canned, or roasted
1 (4.5-ounce) can chopped green chiles, drained
1 ½ cups shredded mozzarella cheese
1 cup plain Greek yogurt
¼ cup mayonnaise (see Note)
2 tablespoons chopped fresh cilantro leaves, plus more for garnish, optional
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 Roma tomato, diced
2 green onions, thinly sliced
1. Preheat the oven to 400°F. Lightly oil a 9-inch baking dish, or coat it with nonstick spray.
2. In a large bowl, stir together the corn, chiles, 1 cup of the mozzarella, the yogurt, mayonnaise, cilantro, garlic powder, onion powder, and oregano until well combined; season with salt and pepper.
3. Spread the corn mixture into the prepared baking dish; sprinkle the top with the remaining ½ cup mozzarella.
4. Bake until bubbly around the edges, about 15 minutes.
5. Serve immediately, garnished with the tomato, green onions, and additional cilantro, if desired.
Note: Additional Greek yogurt can be sustituted for the mayonnaise, if desired.
PER SERVING: CALORIES 170 FAT 9.5g PROTEIN 7g CARB 15g FIBER 1g CHOL 12mg IRON 0mg SODIUM 425mg
CAPRESE BITES WITH GARLIC BASIL OIL
This is one of my favorite tapas to whip up when I’m in a rush. They require minimal prep and zero cooking! Simply thread your tomatoes, salami, and mozzarella, and then drizzle with garlic basil oil. That’s it! (The basil oil can also be made ahead of time.) These are the perfect accompaniment to the Spaghetti Carbonara.
SERVES 4
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
FOR THE GARLIC BASIL OIL
¼ cup olive oil
1 teaspoon balsamic vinegar
¼ cup fresh basil leaves, finely chopped
2 cloves garlic, pressed
Kosher salt and freshly ground black pepper, to taste
12 cherry tomatoes
12 slices salami or pepperoni
12 ovoline fresh mozzarella, halved
1. Make the garlic basil oil: In a small bowl, whisk together the olive oil, balsamic vinegar, basil, and garlic; season with salt and pepper to taste. Set aside.
2. Thread tomatoes, salami, and mozzarella onto 4-inch-long skewers or toothpicks.
3. Serve immediately, drizzled with garlic basil oil.
PER SERVING: CALORIES 235 FAT 21.8g PROTEIN 8g CARB 3g FIBER 1g CHOL 30mg IRON 1mg SODIUM 331mg
KOREAN KIMCHI PANCAKES
These Korean-style pancakes are quick, easy, and perfectly spicy. For a clean-out-the-fridge appetizer, you can throw in more veggies, if you like! Plus, the drizzled cream sauce is absolutely everything.
SERVES 4
PREP TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
FOR THE SRIRACHA CREAM SAUCE
¼ cup mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon sweetened condensed milk
1 cup all-purpose flour
1 cup kimchi, drained and chopped, juices reserved (see Note)
1 zucchini, grated
2 green onions, chopped
½ teaspoon salt
½ teaspoon sugar
1 tablespoon vegetable oil
1. Make the Sriracha cream sauce: In a small bowl, whisk together the mayonnaise, Sriracha, and condensed milk; set aside.
2. In a large bowl, stir together the flour, kimchi, zucchini, green onions, salt, and sugar until well combined.
3. Heat the oil in a large skillet over medium-high heat. When the oil is very hot, scoop about ¼ cup of batter for each pancake, flatten each one with a spatula, and cook until the undersides are nicely golden brown, about 2 minutes. Flip and cook on the other side, 1 to 2 minutes longer.
4. Serve immediately, drizzled with the Sriracha cream sauce.
Note: Kimchi is now available in the produce aisle of many grocery stores.
PER SERVING: CALORIES 284 FAT 14.7g PROTEIN 4g CARB 34g FIBER 2g CHOL 7mg IRON 2mg SODIUM 800mg
TIP
These can be frozen in a zip-top plastic freezer bag and reheated in the oven at 350°F for 8 to 10 minutes (sans cream sauce of course).
PARMESAN CHICKEN BITES
Say good-bye to fast-food chicken nuggets and hello to amazingly crispy, tender homemade chicken goodness. The secret here is using peanut oil which yields a pleasing nutty flavor.
SERVES 4
PREP TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
½ cup peanut oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup panko
¼ cup freshly grated Parmesan cheese, plus more for serving
1 teaspoon garlic powder
½ teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. Heat the oil in a large skillet over medium heat.
2. Season the chicken pieces with the salt and pepper.
3. In a large bowl, combine the panko, Parmesan, garlic powder, and smoked paprika; season with salt and pepper to taste. Put the flour and the beaten eggs in separate shallow bowls.
4. Working in batches, dredge the chicken in the flour, dip into the eggs, and then dredge in the panko mixture, pressing to coat.
5. Add the chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain.
6. Serve immediately, sprinkled with additional Parmesan and garnished with the parsley, if desired.
PER SERVING: CALORIES 400 FAT 19.5g PROTEIN 35g CARB 20g FIBER 1g CHOL 163mg IRON 2mg SODIUM 625mg
TIP
Peanut oil is heat-stable and contains mainly healthy monounsaturated fatty acids.
BACON-WRAPPED SMOKIES
These little morsels are surefire crowd-pleasers. I mean, we’re talking bacon and mini sausages. They’re great for parties or on game days since they are easy to assemble beforehand. Secure using fancy toothpicks to dress them up.
SERVES 8
PREP TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
1 (16-ounce) package beef cocktail sausages, drained and rinsed
8 slices bacon, cut crosswise into quarters
¼ cup packed light brown sugar
Freshly ground black pepper
1 tablespoon chopped fresh parsley leaves, for garnish, optional
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. Working one at a time, wrap each sausage in a piece of bacon, and dredge in the brown sugar, pressing to coat.
3. Carefully place the wrapped sausages, seam sides down, on the prepared baking sheet. Bake until the brown sugar has caramelized and the bacon is crisp, 25 to 30 minutes.
4. Serve immediately, seasoned with pepper and garnished with the parsley, if desired.
PER SERVING: CALORIES 218 FAT 15.4g PROTEIN 8g CARB 9g FIBER 1g CHOL 38mg IRON 1mg SODIUM 720mg
TERIYAKI-SRIRACHA SHRIMP SKEWERS
You can make this teriyaki sauce completely from scratch with just a few pantry ingredients and let your shrimp skewers marinate overnight. When you’re ready to serve, throw the skewers on the grill and have them on the table in less than 10 minutes for the quickest teriyaki fix in town. Drizzle with the Sriracha Cream Sauce—didn’t I tell you it would come in handy?
SERVES 4
PREP TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES PLUS MARINATING
FOR THE TERIYAKI MARINADE
¼ cup reduced-sodium soy sauce
¼ cup packed brown sugar
3 cloves garlic, minced
1 tablespoon honey
1 tablespoon freshly grated ginger
1 cup water
1 tablespoon cornstarch
¼ cup water
1 ½ pounds medium shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro leaves, for garnish
1 teaspoon sesame seeds, for garnish
1 recipe Sriracha cream sauce
1. Make the teriyaki marinade: In a small saucepan over medium heat, whisk together the soy sauce, brown sugar, garlic, honey, ginger, and 1 cup water; bring to a simmer, whisking until the brown sugar has dissolved.
2. In a small bowl, whisk together the cornstarch and ¼ cup water. Stir the cornstarch mixture into the saucepan until the teriyaki marinade has thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
3. Thread the shrimp onto 4 metal skewers. In a gallon-sized zip-top bag or large bowl, combine the teriyaki marinade and the shrimp skewers; marinate for at least 30 minutes or up to overnight, turning the bag occasionally.
4. Preheat a gas or charcoal grill, or place a grill pan over medium-high heat. Add the shrimp skewers to the grill, and cook just until the shrimp are pink, firm, and cooked through, 2 to 3 minutes per side.
5. Garnish the shrimp with the cilantro and sesame seeds, and serve immediately with the Sriracha cream sauce.
PER SERVING: CALORIES 320 FAT 11.7g PROTEIN 27g CARB 26g FIBER 0g CHOL 213mg IRON 1mg SODIUM 862mg
MINI DEEP-DISH PIZZAS
These five-ingredient mini pizzas are unbelievably easy and foolproof, too. Baking the pizzas in a muffin tin delivers just the right deep-dish crispness. Feel free to play around with the recipe, adding different pizza toppings to suit your guests’ preferences. Although you could never go wrong with the classic pepperoni topping.
MAKES 12 MINI PIZZAS
PREP TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
4 (8-inch) flour tortillas
1 cup pizza sauce
¾ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
36 to 48 slices mini pepperoni
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. Preheat the oven to 425°F. Lightly oil a 12-cup muffin tin, or coat it with nonstick spray.
2. Working one at a time, lay a tortilla on a flat surface. Using an empty 14 ½-ounce can, cut out 3 rounds from the tortilla, pressing firmly and using a rocking motion to cut all the way through the tortilla. Repeat with the remaining tortillas.
3. Press a tortilla round into each of the 12 prepared muffin cups, pressing down carefully to create a well in the center of each cup. Scoop 1 tablespoon pizza sauce into each muffin tin. Sprinkle with the mozzarella and Parmesan, dividing it evenly, and top each pizza with 3 to 5 slices of mini pepperoni.
4. Bake for 10 to 12 minutes, or until both cheeses have melted.
5. Serve immediately, garnished with the parsley, if desired.
PER SERVING: CALORIES 104 FAT 4.5g PROTEIN 5g CARB 10g FIBER 1g CHOL 8mg IRON 0mg SODIUM 369mg