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Italian Pepperoni Bites

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“These are wonderful little appetizers. If you don't have the mini muffin pan, just use the regular size and don't cut the biscuits in half. I also use homemade pesto. From the Hormel site.”
READY IN:
30mins
YIELD:
12-24 muffins
UNITS:
US

Ingredients Nutrition

  • 3 12 ounces pepperoni, chopped
  • 4 ounces swiss cheese, shredded
  • 34 cup mayonnaise
  • 2 tablespoons pesto sauce
  • 2 (10 ounce) packages ready-to-bake refrigerated buttermilk flaky biscuits

Directions

  1. Preheat oven to 350 degrees.
  2. In bowl, combine pepperoni, cheese, mayo and pesto. Cut each biscuit in half. Place biscuit halves into greased miniature muffin cups, pressing gently to fit cups. Spoon 1 tablespoon of filling into each cup. Bake 20-25 minutes. Serve warm.

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