by Patricia Gonatos

Serves: 16 cups
Prep Time: 25 minutes
Bake Time: 20 minutes

Ingredients

• 8 Sister Schubert's Dinner Yeast Rolls, room temperature, cut lengthwise
• One (7ounce) jar sun-dried tomatoes, packed in oil
• 3 tablespoons butter
• One (12 ounce) jar marinated quartered artichoke hearts, drained and chopped
• 5 ounces pepperoni, finely chopped
• 8 ounces feta cheese, crumbled
• 2 tablespoons capers
• Salt and freshly ground black pepper to taste
• 1/3 cup fresh basil, chopped

Preparation

Preheat oven to 350 degrees F. Transfer cut rolls to muffin tins. Using your fingers, line sides of each muffin cup with each half roll to create a small cup for filling. Bake 12 to 15 minutes or until golden brown. Remove "cups" from pans and transfer to a wire rack to cool.

For filling, drain tomatoes reserving the oil. Chop tomatoes finely. In a saucepan, combine reserved oil and butter over medium heat and melt butter. Add tomatoes, artichokes, pepperoni, feta, capers, salt and pepper and heat thoroughly until cheese melts. Stir frequently to keep mixture together. Spoon warm mixture into each cup and scatter with chopped basil. Serve cups on small plates.