"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pepperoni Pizza Stuffed Biscuits Recipe

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This recipe for Pepperoni Pizza Stuffed Biscuits, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MaryBeth Madden
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
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
1/2 Cup Shredded Mozzarella Cheese

Directions:
Directions:
Heat oven to 375. 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 sides 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 at 375 for 16-20 minutes or until deep golden brown. Remove from muffin cups; place on wire rack. Cool 10 minutes. Serve warm.

 

 

 

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