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1
Spray two 12-count mini muffin pans with cooking spray (recipe makes roughly 20).
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2
Preheat oven to 350 F.
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3
Open cans of biscuits.
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4
Dont freak out when it makes a loud popping noise.
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5
Fail miserably at that, and then separate out the individual biscuits onto a flat work surface.
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6
Using a rolling pin, or your hand, flatten each biscuit.
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7
Then cut the dough so that it is large enough to fill the mold of the mini muffin pan.
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8
You want it to fill the bottom and up the sides of each muffin cup.
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9
Once the biscuit dough is in place, put 1 teaspoon of diced tomatoes in the bottom of each cup (on top of the dough), more or less to taste.
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10
You want the tomatoes to at least fill up the bottom of the cup.
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11
Sprinkle each with dried oregano and basil flakes, just to give it a little more flavor.
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12
Flavor eeez good!
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13
Layer 2 slices of pepperoni into each cup, or add toppings of your choosing.
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14
Cooked Italian sausage and black olives would be good.
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15
Or mushrooms and onions.
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16
Or just some bell peppers.
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17
Or all of the above.
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18
Yum.
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19
Next step: pile on the cheese!
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20
If you know whats good for you, add a little Parmesan on top of the mozzarella.
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21
The more, the merrier, when it comes to cheese!
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22
Add enough that it reaches the top of the muffin cup, if not a little higher.
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23
Itll settle down quite a bit once its melted.
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24
Bake in the oven at 350 F for about 12-15 minutes, until the edges are browned and the cheese is melted.
