1 pkg (12 oz) refrigerated biscuits (10 biscuits)
1½ cup Pasta Sauce
1½ cup assorted diced fresh veggies (red bell pepper, zucchini, squash, onion, etc)
1 tsp olive oil
½ cup shredded mozarella
1. Unoll biscuits, press each into a 3" round. In 12-cup muffin pan, press each biscuit in bottom and up sides of each cup. Chill until ready. 2. In 10" skillet, heat oil and cook vegetables until tender, Stir in pasta sauce and bring to a boil. Reduce heat and simmer 2 minutes or until slightly reduced. 3. Spoon mixture into muffin cups. Bake at 375F for 15 minutes. Sprinkle tops with cheese. Bake 5 minutes or until cheese biscuits are golden. Let stand 5 minutes. REmove pizze cups from pan and serve.