Lunch Box Pizzas

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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


  1. 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.

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

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