Bambini
2016-07-13- Cuisine: American, Italian
- Course: Appetizer
- Skill Level: Easy
-
Add to favorites
- Yield: 18-20
- Servings: 8
- Prep Time: 20m
- Cook Time: 20m
Average Member Rating
(1.3 / 5)
4 People rated this recipe
Related Recipes:
-
Cannoli Mini Cheesecakes
-
Italian Rancheros
-
Chicken With Vinegar Peppers
-
Baked Cranberry Sauce
-
Pecan Zucchini Bread
Nutritional Info
This information is per serving.
-
Calories
111 -
Total Fat
7 g -
Saturated Fat
3 g -
Cholesterol
20 mg -
Sodium
329 mg -
Potassium
3 mg -
Carbohydrates
7 g -
Dietary Fiber
0 g -
Sugars
2 g -
Protein
5 g
Ingredients
- 1 cup ricotta cheese
- 1/2 cup coarsely grated mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 package (10 ounces) large flaky refrigerator biscuits
- 20 very thick slices pepperoni
Method
Step 1
In a small bowl mix ricotta, mozzarella and Parmesan. Halve each biscuit horizontally forming 20 thin biscuits (these days I can only find packages of 8 biscuits, so adjust cheese amount accordingly if necessary).
Step 2
Gently shape one piece of dough into an oval about 2-1/2-in. x 4-in. Place a slice of pepperoni slightly off center on dough. Top with 1 tablespoon of cheese mixture. Moisten edge. Fold over to enclose filling, pinching edges carefully to seal. Seal them tightly or they will pop open when cooking.
Step 3
Transfer to a lightly greased baking sheet and repeat. Bake at 350° for 20 minutes. Serve warm.