The Lake Lyle     Stuffed Biscuit   Page

This page is to show ya all how to stuff a biscuit and have one of the best breakfasts ya ever had.  I dont have any photos at this time but wanted to get the recipe published so we all know where it is and work on it.

Pepperoni Pizza Stuffed Biscuits

Flavorful pesto seasons the biscuit crust of these pizza-filled biscuits.

Ingredients:
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

Preparation Directions:

1. Heat oven to 375°F. Separate dough into 8 biscuits. With serrated knife, cut each biscuit into 2 layers, making 16 dough rounds.
2. 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.
3. 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.
4. Bake at 375°F. for 16 to 20 minutes or until deep golden brown. Remove from muffin cups; place on wire rack. Cool 10 minutes. Serve warm.

 

 

  Just stuff  it