Lunch Box Pizzas

By srumbel

Ingredients

• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)
• 1/4 cup tomato sauce
• 1 teaspoon Italian seasoning
• 10 slices pepperoni
• 3/4 cup shredded Monterey Jack cheese
• 1 . Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese.
• 2 . Bake at 425° for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator. Yield: 10 servings.

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

1.
Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese.

2.
Bake at 425° for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator.
Yield: 10 servings.