Ingredients:

• 24 wonton wrappers
• 1 ½ cup diced High Caliber pepperoni
• ¼ cup crumbled (cooked) High Caliber bacon
• ¾ cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1 cup chopped mushrooms (optional)

Combine pepperoni, bacon, mushrooms and pizza sauce in a bowl.Lay one wonton wrapper in the bottom of 12 muffin cups. Press the wrapper in right to the edges so that it sticks to the non-stick spray. 
Place about 1 tbsp of filling in the bottom of each wrapper, spreading filling to cover the bottom. You want to use half of your filling this time around. 
Place another wonton wrapper on top of your filling (on all 12 cupcakes), staggering the edges so that they don’t overlap your first wonton (this is not a big deal, but I like to put the second wonton in slightly different direction to get more crunchy edges). Press the second wonton wrapper down onto the filling gently and up the sides of the pan. 
Place about 1 tbsp filling on top of your second wonton wrapper, spreading evenly across the top. Divide all of your filling among the remaining cupcakes. 
Top with cheese and bake about 15 minutes until edges are golden and cheese is bubbly. 
Let cool slightly before eating.