Ingredients:
1 tube (7.5 oz.) refrigerated buttermilk biscuits (10 biscuits)
1/4 c. tomato sauce
1 tsp. Italian seasoning
10 slices pepperoni
3/4 c. shredded Monterey Jack cheese
Directions:
Flatten each biscuit into a 3 inch circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 tsp. into each cup. Top each with a slice of pepperoni and about 1 Tbsp. of cheese.
Bake at 425 degrees for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator.
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