Individual Biscuit Pizzas Recipe
Daily Value: 9%
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||2µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
When fresh homemade pizzas come to mind, Pillsbury biscuit dough isn’t an obvious option for a crust. Bagels, old baguettes, and other pre-baked breads are the easiest to simply top with some sauce and cheese and reheat in the oven. But the sauce tends to make the final product soggy, and using fresh dough is generally preferable to just reheating old bread, right?
For fresh homemade mini-pizzas in a pinch, try using biscuit dough. It gives the final product an appealing rich sweetness, and they’re just the right size for a kid’s meal.
- One 16-ounce can Pillsbury Grands! biscuit dough
- 1/2 cup marinara sauce
- 1 cup shredded part-skim mozzarella
Preheat the oven to 350 degrees.
Pop the dough can open, and stretch the dough out with both hands until each biscuit is about 5 inches across. Lay them out on a baking sheet with a little room in between each. Add 1 tablespoon of sauce to each biscuit, leaving room around the edges, and add 1/8 cup shredded cheese atop the sauce. Bake until brown and bubbly, about 17 minutes. Cut into quarters, or eat whole.
Recipe DetailsServings: 8
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).