Pepperoni Pizza Slow-Cooker Bubble-Up Bake

Ingredients

  • 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits
  • 1 cup sliced pepperoni
  • 2 teaspoons Italian seasoning
  • 1 cup Muir Glen™ organic pizza sauce (from 15-oz can)
  • 2 cups shredded mozzarella cheese (8 oz)

Instructions

1 _ Spray insert of 6- to 7-quart slow cooker with cooking spray. Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits into 8 biscuits. Cut each into 6 pieces; place in large bowl.

2 _ Cut 1 cup pepperoni slices into quarters. Place half of the quarters in bowl with biscuit pieces. Add 2 teaspoons Italian seasoning to bowl with cut biscuits and pepperoni quarters; toss to mix.

3 _ Place biscuit mixture as evenly as possible in bottom of slow-cooker insert. Spread 1 cup Muir Glen™ organic pizza sauce evenly over top of biscuits, making sure to get some sauce around edges so that biscuits are not touching insert without sauce in between.

4 _ Sprinkle 2 cups shredded mozzarella cheese and remaining half of pepperoni over top, trying to keep cheese away from touching insert.

5 _ Cover top of insert with large paper towel. Place slow-cooker lid on top of paper towel. (This will prevent condensation from dripping onto biscuits during cooking.)


6 _ Cook on High heat setting 1 hour 30 minutes to 2 hour. (Not all slow cookers cook the same. Test for doneness after 1 hour and 30 minutes by inserting knife into center to make sure biscuits are fully baked; outer edge will be dark golden brown.)

7 _ Remove bubble-up bake from slow-cooker insert while warm to prevent biscuits from sticking to insert. Serve warm.

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