Pepperoni Pizza Stuffed Biscuits
Source of Recipe
Dianna Wara
Recipe Introduction
Flavorful pesto seasons the biscuit crust of these pizza-filled biscuits.
Recipe Link: http://bettycrocker.com
1 (17.3-oz.) can Pillsbury® Grands!® Homestyle Refrigerated Extra Rich Biscuits
3 tablespoons basil pesto
24 small slices pepperoni (about 1 1/2 oz.)
3 tablespoons pizza sauce
1/3 cup thin bite-size green bell pepper strips
2 oz. (1/2 cup) shredded mozzarella cheese
1 . Heat oven to 375°F. Separate dough into 8 biscuits. With serrated knife, cut each biscuit into 2 layers, making 16 dough rounds.
2 . Spread about 1/2 teaspoon pesto over each dough round. In 8 nonstick regular-size muffin cups, gently press 8 dough rounds, pesto side down, in bottom and halfway up side of cups.
3 . Place 3 pepperoni slices in each dough-lined muffin cup. Spread about 1 teaspoon pizza sauce over pepperoni in each cup. Arrange bell pepper strips evenly over pizza sauce. Sprinkle cheese evenly over bell pepper. Top each with dough round, pesto side up; gently tuck dough edge into muffin cup.
4 . Bake at 375°F. for 16 to 20 minutes or until deep golden brown. Remove from muffin cups; place on wire rack. Cool 10 minutes. Serve warm.
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