Pepperoni Pizza Stuffed Biscuits

Flavorful pesto seasons the biscuit crust of these pizza-filled biscuits.

Ingredients

• 1 (17.3 ounce) can Pillsbury Grands! Homestyle Refrigerated Extra Rich Biscuits
• 3 tablespoons basil pesto
• 24 small slices pepperoni (about 1 1/2 ounces)
• 3 tablespoons pizza sauce
• 1/3 cup thin bite size green bell pepper strips
• 2 ounces (1/2 cup) shredded mozzarella cheese

Instructions

1. Heat oven to 375 degrees F.
2. Separate dough into 8 biscuits. With a serrated knife, cut each biscuit into 2 layers, making 16 dough rounds.
3. 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.
4. 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.
5. Bake at 375 degrees F for 16 to 20 minutes or until deep golden brown.
6. Remove from muffin cups; place on wire rack. Cool for 10 minutes.
7. Serve warm.

Attribution

Recipe and photo used with permission from: Pillsbury