Preheat oven to 375°F. Spray a muffin tin with nonstick cooking spray and set aside.

To make the pepperoni cups, put a small slice at the top and bottom of each piece. This will help you place them in the muffin tin and make a cup. Where the slits are you can over lap them and it will fit good.

Use half of the cheese and add a little pinch of cheese on the bottom of each piece. This is good especially if your pepperoni is thin as there might be holes and as the cheese melts it will cover the holes .

Place in the oven and bake for 10 minutes or until browned and crisp. (Oven temps may vary so check around the 8 minutes mark. If it needs longer check it in 2 more minutes). You don't want to burn them but they should be crisp.

Meanwhile heat up a skillet to medium heat. Then add the olive oil and when it's hot, put in the tomatoes and spices. Sauté for about 10 minutes or until the tomatoes have softened and are slightly browned.

Take the pepperoni cups and then add 2 roasted tomatoes to each cup. Top with a pinch of the remaining cheese and set back in the oven. Set the oven to broil and just keep them in there until the cheese has melted and is browned to your liking. Let cool and serve.

Store leftovers in an airtight container. You can reheat them in the microwave in 30-60 seconds. Or try baking them in the oven or air fryer for a few minutes.