Lunch: Pepperoni Pizza Stuffed Biscuits

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

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Pepperoni Pizza Stuffed Biscuits

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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)

Instructions

Heat oven to 375 °F. Separate dough into 8 biscuits. With serrated knife, cut each biscuit into 2 layers, making 16 dough rounds.
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.
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.
Bake 16 to 20 minutes or until deep golden brown. Remove from muffin cups; place on cooling rack. Cool 10 minutes. Serve warm.

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