Recipe: Pepperoni Pizza Stuffed Biscuits (using refrigerated biscuit dough) (close, but not exactly what you're looking for)

PEPPERONI PIZZA STUFFED BISCUITS

1 (17.3-oz.) can Pillsbury Grands! Homestyle Refrigerated Extra Rich Biscuits
3 tablespoons basil pesto
24 small slices pepperoni (about 1 1/2 oz.)
3 tablespoons pizza sauce
1/3 cup thin bite-size green bell pepper strips
2 oz. (1/2 cup) shredded mozzarella cheese

Preheat oven to 375 degrees F.

Separate dough into 8 biscuits. With serrated knife, cut each biscuit into 2 layers, making 16 dough rounds.

Spread about 1/2 teaspoon pesto over each dough round.

In 8 nonstick regular-size muffin cups, gently press 8 dough rounds, pesto side down, in bottom and halfway up side of cups.

Place 3 pepperoni slices in each dough-lined muffin cup. Spread about 1 teaspoon pizza sauce over pepperoni in each cup. Arrange bell pepper strips evenly over pizza sauce. Sprinkle cheese evenly over bell pepper.

Top each with dough round, pesto side up; gently tuck dough edge into muffin cup.

Bake at 375 degrees F for 16 to 20 minutes or until deep golden brown. Remove from muffin cups; place on wire rack. Cool 10 minutes.

Serve warm.

High Altitude (3500-6500 ft) No change.