|Prep Time||15 min|
|Cook Time||20 min|
|Serving Size 1 cupcake|
|Amount Per Serving|
|Calories from Fat||70|
|Total Fat||8 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbs||19 g|
|Dietary Fiber||1 g|
|Vitamin A||6 %|
|Vitamin C||25 %|
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.
- 1 package (12 oz.) refrigerated biscuits (10 biscuits)
- 1 tsp. olive oil
- 1 1/2 cups cut-up assorted fresh vegetables (such as red bell pepper, zucchini, summer squash and/or onion)
- 1 1/2 cups Ragu® Old World Style® OR Ragu® Organic Pasta Sauce
- 1/2 cup shredded mozzarella cheese
- 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 greased 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.
- See nutritionial information for sodium content. Photo Copyright 2006 Publications International, Ltd. Used with permission.
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