Ingredients
6
to 8 tablespoons LAND O LAKES® Butter, melted
1
teaspoon Italian seasoning
1/2
teaspoon garlic powder
4
cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
40
small slices pepperoni (about 3 oz)
8
oz mozzarella cheese, cut into 20 pieces
1/4
cup grated Parmesan cheese
1 1/4
cups Muir Glen™ organic pizza sauce, heated
Preparation
Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
Separate 2 cans of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
Sprinkle dough balls with Parmesan cheese. Repeat with remaining 2 cans of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
