Categories: Lunch
Ingredients
- 1 can Pillsbury Grands Flaky Layers (8)
- 1 bag Green Giant Valley Fresh steamers frozen brocolli, carrots, cauliflouer & cheese sauce.
- 3/4 c diced tomatoes
- 1/3 c italian style tomato paste
- 1/2 tsp salt
- 1/2 tsp finely chopped garlic
- 1/2 c ricotta cheese
- 1 tbsp grated parmesean cheese
- 1/2 tsp parsley flakes
- 1 1/4 c grated mozzarella cheese
Directions
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at oven to 350. Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each, add 1 layer to each remaining 6 biscuits. In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup.
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Microwave frozen vegetables as directed on bag. Pour veg into medium bowl, stir in tomatoes, tomato paste, salt & garlic.
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In small bowl, mix ricotta cheese, Parmesean + 1/4 tsp of parsley. Spoon 1 rounded tbsp of that mix into each biscuit. Top each with 1 tbsp mozz & rounded 1/4 c veg mix. Sprinkle with remaining mozz & parsley.
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Bake 30-35 minutes. Cool in pan 5 minutes. Remove from pan. Cool 10 minutes and serve.