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    Lunch Box Pizzas


    Source of Recipe


    Ronda Cliett

    List of Ingredients




    7 1/2 ounces refrigerated buttermilk biscuits
    1/4 cup tomato sauce
    1 teaspoon Italian seasoning
    10 pepperoni slices
    3/4 cup jack cheese, shredded

    Recipe



    Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese. Bake at 425ºF for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator. Yield: 10 servings

 

 

 

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