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Preheat oven to 425. Coat 20 muffin tins with
cooking spray.
Cut each biscuit in half horizontally to form
20 thinner rounds. Flatten each round between
your hands, then press into bottoms and up
sides of muffin cups. Let rest and rise
slightly, about 5 minutes. Lightly press dough
into cups again as needed.
Put 1 TB cheese in each cup and 1 TB pizza
sauce. Divide half remaining cheese over
biscuits, then top with 3 overlapping pepperoni
slices. Sprinkle on remaining cheese.
Bake in upper and lower thirds of oven,
switching position of pans halfway through
baking, until crust is lightly browned and
cheese is bubbling, about 10 minutes.
Remove from pans, transfer to rack, and let
cool 5 minutes.
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Per muffin-
125 calories, 6.7g fat (2.8g sat fat), 6.2g
protein, 9.8g carbs, .4g fiber, 409mg sodium.
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