Categories: Appitizers / snacks
Ingredients
- 1 can (16.3 oz.) Grands refrigerated biscu
- 8 oz. shredded mozzarella cheese
- 4 oz. shredded provolone cheese
- 1/2 Lb. cooked ground Italian sausage
- 8 peperoni slices
- I Jalapeno pepper, sliced
- 1 egg, beaten
- 1/4 cup grated Parmesan
- 1 tsp. garlic powder
- 1 Tbsp. dried oregano
- Kosher salt
Directions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Open can of biscuits. Working on a floured surface, and with one biscuit at a time, roll each biscuit into a flattened disc.
- Spread each with a little pasta sauce, leaving a 1/2 inch border around edges of the biscuit. Evenly divide mozzarella and provolone cheeses among biscuits, on top of sauce. Top cheese with equal amounts of cooed sausage and a slice of pepperoni. Top with a jalapeno pepper slice.
- Working with one biscuit at a time, pull edges up and over filling, pinching dough together at the seams. Place biscuit, seam side down, onto the prepared baking sheet.
- In a small bowl, combine parmesan, garlic powder and oregano. Brush each pizza bomb with beaten egg; then sprinkle each with kosher salt. Bake in a preheated oven for 20—35 minutes or until lightly golden on top.
- Heat remaining pasta sauce in microwave just until warm, and serve for dipping.