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Ingredients
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. Parsley
- 1 (10 oz.) pkg. refrigerator biscuits
- 20 thin slices pepperoni
Details
Preparation
Step 1
Combine cheeses and parsley in a small bowl and mix. Halve each biscuit horizontally, giving you 20 halves. Working quickly so dough doesn't get too warm, take one half, press into slight oval. Place one slice of pepperoni on one-half of oval, top with about one scant tablespoon cheese mixture. Moisten edges, fold dough over to enclose filling, pinching edges to seal. Transfer to a greased baking sheet and repeat with remaining biscuits. Freeze for about 10 minutes. **Brush lightly with melted butter and bake in a 350 degree oven for 20 minutes, or until golden. Serve warm.
** I find freezing them for awhile prevents them from leaking during baking. Everyone seems to enjoy these.
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