1 tube (7-1/2 oz) refridgerated buttermilk biscuits (10 biscuits)
1/4 cup tomato sauce
1 tsp Italian seasoning
10 slice pepperoni
3/4 cup shredded Monterey Jack cheese
Flatten each biscuit into a 3 inch circle and place into a greased muffin cup. Combine the tomaot sauce and Italian dressing; spoon 1 tsp into each cup. Top each with a slice of pepperoni and about 1 tsp cheese. Bake at 425 degrees for 10-15 minutes or unil golden brown. These travel well, so can be placed in a sandwich bag and taken for lunch.
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