PIZZA Stuffed Biscuits

I wanted to whip up a pizza but I didn’t feel patient enough to wait for the dough to rise and then work with the dough to throw the crust. I also didn’t have enough cheese and pepperoni for a whole pizza. Hmmmmm, my brain was working and working. I wanted stuffed bread but again, that would entail patience for the dough to rise. So this is what I came up with, which I have to say... it was gooooooood!

3 cups flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp garlic powder
½ tsp salt
1 tsp Italian seasoning
1 Tbsp parmesan cheese
¾ tsp cream of tartar
¾ cup butter flavored Crisco
1 cup milk plus 2 Tbsp
12 slices pepperoni
½ cup mozzarella cheese
¾ cup pizza or tomato sauce (I used leftover bruschetta topping)

Preheat oven to 425º. Combine flour, baking powder, sugar, salt, garlic powder, and cream of tartar in large bowl. Stir to combine. Using a pastry blender, cut in the shortening until the mixture is crumbly. Make a well in the center of the mixture and pour 1 cup of milk in all at once. Stir just until moistened.

Turn dough out on well floured surface and split in half. Using one half knead the dough by gently folding and pressing for 5-6 times. Pat dough out to ½ inch thickness. Cut out six circles with large glass or biscuit cutter. Place the circles one inch apart on cookie sheet. (I used a muffin top pan that worked splendidly).

Add 1½ Tbsp of pizza sauce to center of each circle. Top with two slices of pepperoni (I cut mine into fourths) and divide the cheese evenly amongst the circles.

Using the other half of the dough, repeat the steps and cut into six more circles. Brush one side of the biscuit circle with milk and place that side down on top of the filled portion. Gently press the edges together.

Mix parmesan cheese and Italian seasoning together in small saucer. With any remaining dough, cut smaller size portions and dip in milk and roll in parmesan mixture. Place on top of each biscuit.

Bake at 425º for 20-25 minutes until lightly browned. Remove from pan and cool slightly before serving. Use any extra sauce for dipping.

© Crackerberries 2009