Pepperoni 'Calzone Like' Stuffed Muffins Recipe

Ingredients

Add to Shopping List

1 can (17 ounce) refrigerated buttermilk biscuits (Pillsbury Grands Buttermilk Biscuits, 8 biscuits)
3 tablespoons pesto (homemade or store bought)
24 slices (1 1/2 to 2 ounces) pepperoni (small sliced, 3 per biscuit)

3 tablespoons pizza sauce (again, homemade or store bought
1/3 to 1/2 cup mixed vegetables (frozen, thawed pepper onion mix, usually a mix of red, green, and yellow bell peppers and onions - sometimes called a fajita mix, *See Note Below)
1/2 cup mozzarella cheese, shredded

Nutritional

Serving Size: 1 (426.6 g)
Calories 741.2
Total Fat - 32.9 g
Saturated Fat - 13.8 g
Cholesterol - 63.8 mg
Sodium - 1857.2 mg
Total Carbohydrate - 71.1 g
Dietary Fiber - 10.2 g
Sugars - 12.2 g
Protein - 41.9 g
Calcium - 732.4 mg
Iron - 3.7 mg
Vitamin C - 13.8 mg
Thiamin - 0.4 mg

Step by Step Method

See Note - Frozen pepper/onion mix. There are several brands available; but, Birds Eye has one called 'Fajita Mix.' It is a mix of differed colored bell peppers and onions, cut in thin strips. Many stores carry their own brand as well. You can always make your own mix with your favorite peppers and onions too. You just want them cut in thin strips; about 1 1/2" long. I always keep these on hand; as they come in handy for many dishes. Simply thaw; and, pat dry before adding to the muffins

Step 1

Biscuits ... Separate the biscuits; then, cut each biscuit in half (a top and bottom). Then, add approximately 1/2 teaspoon of the pesto to each biscuit half (16 halves).

Step 2

Muffin Tin ... Now, I have a basic muffin tin; so, I use muffin cups or liners for this recipe. I have used a silicon pan before which worked really well without the liners; but, I just own the basic pan. I'd rather be safe than sorry; and, have them pop out easy - so, I use the classic paper liners.

Step 3

Add the first biscuit - PESTO side down; and, lightly press into the muffin cup/liner. Then, top with 3 pepperoni pieces, approximately 1 teaspoon of the pizza sauce, a few pieces of the peppers and onions, 1 tablespoon cheese; then, finish with the top biscuit - PESTO side up. And, tuck in the top biscuit. Make all 8 biscuits.

Step 4

Bake ... On the middle shelf, in a 375 degree oven, for 15-20 minutes - until golden brown.

Step 5

Serve and ENJOY! ... Let them cool a few minutes in the pan; then, flip them out to a plate. I suggest you wait a couple of minutes before you dig in; that melted cheese can be really hot. Serve as an appetizer, snack food, lunch; or, I love them as a quick and easy dinner. Serve with a salad on the side, for a perfect light dinner. They are not fancy by any means; but, they are just really addictive.