Pepperoni Pizza-Stuffed Doughnuts


  • 6 cups canola oil for frying
  • 2 cans (6 oz each) or 1 can (12 oz) Pillsbury™ Grands! Jr. Homestyle refrigerated buttermilk biscuits
  • 10 tablespoons pizza sauce
  • 20 small slices pepperoni
  • 10 tablespoons shredded cheese
  • 1 1/2 cups grated Parmesan cheese


1 _ Heat oil in deep 10- to 12-inch skillet to 375°F. Line large plate with paper towels.

2 _ Separate dough into 10 biscuits. Using rolling pin, roll out each biscuit until about 4 inches in diameter.

3 _ Place 1 tablespoon pizza sauce in center of each dough round. Arrange 2 slices pepperoni on top of each. Sprinkle each with 1 tablespoon shredded cheese.

4 _ For each doughnut, pull up edge of dough towards center, pinching dough as you go. Once filling is covered with dough, pinch dough to seal securely. Pat doughnut gently with hand to flatten slightly.

5 _ Carefully drop doughnuts sealed side down into hot oil. (Depending on size of skillet, you may need to fry in batches.) Fry on each side 1 minute, turning with tongs. Transfer doughnuts to paper-lined plate. Cool 2 minutes.

6 _ When cooled 2 minutes, gently toss doughnuts in Parmesan cheese to coat. Serve immediately.