1 can (12 ounces) refrigerated biscuits (10 biscuits)
1 teaspoon olive oil
1½ cups assorted diced fresh vegetables (red bell pepper, zucchini, summer,squash, onion)
1½ cups Pasta Sauce
½ cup shredded mozzarella cheese (about 2 ounces)
1. Preheat oven to 375°F. Unroll biscuits and press each into a 3-inch round. In 12-cup muffin pan, evenly press each biscuit into bottom and up side of each cup; chill until ready to fill. 2. In 10-inch skillet, heat olive oil over medium heat and cook vegetables, stirring occasionally, 5 minutes or until tender. Stir in Pasta Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes or until slightly reduced. 3. Evenly spoon vegetable mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle tops with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes. Gently remove pizza cups from muffin pan and serve.