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PIZZA PUFFS




Source of Recipe


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List of Ingredients




PIZZA PUFFS

1 TUBE BISCUITS- 10 COUNT

1 PKG HILLSHIRE FARMS ITALIAN SAUSAGE-MILD

1 POUCH CANADIAN BACON-PIZZA STYLE

1 POUCH PEPPERONI

1-1/2 JARS PIZZA SAUCE

1-2 BAGS MOZZARELLA CHEESE

GARLIC POWDER, ITALIAN SEASONING, SALT & PEPPER, TO TASTE

1 TBLSP SUGAR






Recipe



PREHEAT OVEN TO 350. SPRAY MINI MUFFIN PAN W/ PAM.

CUT SAUSAGE OUT OF CASINGS, AND COOK IN DEEP SKILLET, UNTIL CRUMBLY AND COOKED THROUGH. ADD SEASONINGS TO TASTE, CUT CANADIAN BACON AND PEPPERONI IN QTRS AND ADD TO SAUSAGE. STIR IN PIZZA SAUCE UNTIL ALL MEAT IS COATED AND A THICK CONSISTANCY, ( NOT TOO SOUPY). STIR IN SUGAR, ADD A LITTLE EXTRA IF IT TASTES TOO ACIDIC. ( BY PERSONAL TASTE PREFERENCE)

CUT EACH BISCUIT IN HALF, AND PRESS, TO FORM FLAT CIRCULAR SHAPE, PRESS INTO BOTTOM AND UP SIDES OF MUFFIN PAN.

SPRINKLE A PINCH OF CHEESE IN BOTTOM, THEN ADD HEAPING TEASPOON OF MEAT MIXTURE, AND TOP WITH A GOOD PINCH OF CHEESE.

BAKE 15 MINUTES OR UNTIL BISCUIT IS GOLDEN BROWN. LIFT A BISCUIT UP AND CHECK THE BOTTOM FOR DONENESS. COOK ANOTHER MINUTE OR SO IF STILL TOO SOFT.

LET SIT FOR A MINUTE, THEN REMOVE FROM PAN TO A RACK TO COOL. I USED A BUTTER KNIFE TO REMOVE FROM THE MUFFIN TIN. BE CAREFUL, THEY WILL BE HOT!

MAKES 20, WITH MEAT MIXTURE LEFT OVER, I DOUBLED THE RECIPE AND ACTUALLY HAD ENOUGH FOR 3 PANS WITH EXTRA MEAT MIXTURE