Pepperoni Pizza Stuffed Biscuits

• Meat

  • 24 small slices Pepperoni

• Produce

  • 1/3 cup Bite-size green bell pepper strips, thin

• Condiments

  • 3 tbsp Basil pesto
  • 3 tbsp Pizza sauce

• Dairy

  • 1/2 cup Mozzarella cheese

• Other

  • 1 can (17.3 oz pillsbury™ grands!™ homestyle refrigerated extra rich biscuits

Found on pillsbury.com

Description

Ingredients

• 1 can (17.3 oz) 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
• 1/2 cup shredded mozzarella cheese (2 oz)

Directions

• 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 16 to 20 minutes or until deep golden brown. Remove from muffin cups; place on cooling rack. Cool 10 minutes. Serve warm.

Nutrition