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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 4gPhoto Copyright 2006 Publications International, Ltd. Used with permission.
