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VEGGIE PIZZA CUPCAKES
For meat-lover's cupcakes, substitute cooked ground beef for the veggies. Simply mix it in with the sauce and continue as in recipe.
Ingredients
- 1 package (12 oz.) refrigerated biscuits (10 biscuits)
- 1 tsp. olive oil
- 1-1/2 cups assorted diced fresh vegetables (red bell pepper, zucchini, summer squash, onion)
- 1-1/2 cups Ragu® Organic Pasta Sauce or Old World Style ® Pasta Sauce
- 1/2 cup shredded mozzarella cheese (about 2 oz.)
Directions
- Preheat oven to 375°. Unroll biscuits and press each into a 3-inch round. Evenly press each biscuit in bottom and up sides of each cup in 12-cup muffin pan; chill until ready to fill.
- Heat olive oil over medium heat in 10-inch skillet and cook vegetables, stirring occasionally, 5 minutes or until tender. Stir in Pasta Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes or until slightly reduced.
- Evenly spoon vegetable mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle tops with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes before serving. Gently remove pizza cups from muffin pan and serve.
Preparation time: 15 Minute(s)
Cook time: 20 Minute(s)
Yield: 10 pizza cups
Cook time: 20 Minute(s)
Yield: 10 pizza cups
Nutrition Information per serving
Calories 130, Calories From Fat 45, Total Fat 5g, Trans Fat 0g, Cholesterol 5mg, Sodium 470mg, Dietary Fiber 1g, Sugars 2g, Protein 4g, Vitamin A 8%, Vitamin C 20%, Calcium 4%, Iron 6%Photo Copyright 2006 Publications International, Ltd. Used with permission.
