Ingredients:

  • 1 can (16 oz / 453g) refrigerated flaky biscuits
  • 2 tbsp (28g) melted unsalted butter
  • 1/2 tsp (1.5g) garlic powder
  • 3/4 cup (180ml) thick pizza sauce
  • 1 1/2 cups (170g) shredded mozzarella cheese
  • 1 cup (115g) beef pepperoni, diced small
  • 1/4 cup (25g) grated parmesan cheese
  • 1 tsp (1g) dried oregano
  • fresh basil leaves for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with non-stick spray.
  2. Gently flatten each refrigerated flaky biscuit piece with your palm and press it firmly into the bottom and up the sides of each muffin cavity to create a thin dough cup.
  3. In a small bowl, mix 2 tbsp (28g) melted unsalted butter with 1/2 tsp (1.5g) garlic powder; brush the mixture over the tops of the dough bases.
  4. Spoon approximately 1 tablespoon (15ml) of thick pizza sauce into the bottom of each dough cup.
  5. Layer a pinch of shredded mozzarella cheese and a few pieces of diced beef pepperoni over the sauce. Repeat the cheese and pepperoni layers until the cup is nearly full, leaving 1/4 inch (6mm) of space from the rim.
  6. Finish each muffin with a heavy sprinkle of shredded mozzarella and 1/4 cup (25g) grated parmesan cheese divided among the 12 cups.
  7. Bake for 12–15 minutes until the edges of the biscuits are dark golden and the cheese is bubbling and slightly browned.
  8. Remove from the oven and let the muffins rest in the tin for 5 minutes to allow the structure to set.
  9. Garnish with 1 tsp (1g) dried oregano and fresh basil leaves before serving.