Lunch: Pepperoni Pizza Muffins Recipe
Ingredients
3 cups biscuit/baking mix
1 can (10-3/4 ounces) condensed tomato soup, undiluted
3/4 cup water
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup diced pepperoni
2 tablespoons chopped ripe olives
1 tablespoon dried minced onion
1 teaspoon Italian seasoning
Instructions
Place biscuit mix in a large bowl. Combine the remaining ingredients; stir into biscuit mix just until moistened. Fill greased muffin cups three-fourths full.
Bake at 350 ° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
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Nutrition Facts
Serving Size: 14
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
