Lunch Box Pizzas

1 tube (7½ ounces) refrigerated buttermilk biscuits (10 biscuits)
¼ cup tomato sauce
1 teaspoon Italian seasoning
10 slices pepperoni
¾ cup shredded Monterey Jack cheese

Flatten each biscuit into a 3-inch circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese.

Bake at 425 degrees for 10–15 minutes or until golden brown. Serve immediately or store in the refrigerator.

Yield: 10 servings