Dice onion, bell peppers, and green pepper. Trim enoki mushroom stems and dice. Slice ham after rinsing with hot water. Chop black olives finely.

Heat oil in a pan and sauté diced onion until translucent.

Add ham to the pan and stir-fry with onion.

Add diced bell peppers, green pepper, and enoki mushrooms to the pan and stir-fry.

Add rose spaghetti sauce and hot sauce to the pan. Stir and cook until moisture evaporates. Season with salt and pepper.

Turn off the heat and mix in chopped black olives.

Brush melted butter onto muffin pan molds. Place dumpling skin into each mold and add a small amount of pizza cheese.

Layer prepared pizza sauce and pizza cheese alternately on top of the dumpling skin.