pair it with
PIZZA BOMBS
PREP TIME 10 MIN. – COOK TIME 20 MIN. – READY IN 30 MIN. – SERVINGS 16 Cooking spray
½ (8 oz) block part-skim mozzarella
¼ cup roasted peppers, drained ¾ cup pizza sauce, divided
1 (16.3 oz) refrigerated buttermilk biscuits
½ (5 oz) pkg mini pepperoni slices ½ tsp garlic powder 3 tbsp grated Parmesan
STEP 1 Preheat oven to 375°F. Coat 16 cups of 2 muffin pans with the cooking spray. Cut the mozzarella into 16 small cubes. STEP 2 Pat the peppers dry and finely chop. Add to a medium bowl, along with ¼ cup pizza sauce. Stir to combine. Separate the biscuits and cut each in half to get 16 pieces. STEP 3 Roll and stretch each piece of dough until very thin. Place 4 slices pepperoni in center of dough. Spoon 1 tsp of sauce mixture onto pepperoni. Place 1 cube of cheese on sauce. Pinch dough tightly to close around filling. Place in 1 cup of muffin pan, seam-side down. Repeat with remaining biscuits and filling. STEP 4 Lightly coat tops with cooking spray. Sprinkle with the garlic powder and Parmesan. Bake 15–20 min., until golden brown. Serve with remaining ½ cup pizza sauce.
PER SERVING: 178 CALORIES, 8G FAT, 4G SATURATED FAT, 21MG CHOLESTEROL, 614MG SODIUM, 19G CARBOHYDRATE, 1G FIBER, 3G SUGAR, 8G PROTEIN 25
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