Ingredients
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)1/4 cup tomato sauce1 teaspoon Italian seasoning10 slices pepperoni3/4 cup shredded Monterey Jack cheese
Preparation
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.
Bake at 425° until golden brown, 10-15 minutes. Serve immediately or store in the refrigerator.
