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STEPS
INGREDIENTS
Make sure the biscuits are chilled to keep from sticking to pin.

Make sure the biscuits are chilled to keep from sticking to pin.

Remove and separate from packaging.

Remove and separate from packaging.

Flatten with a rolling pin about 1/8in thick.

Flatten with a rolling pin about 1/8in thick.

Place one or two slices of pepperoni and a square of cheese in the center.

Place one or two slices of pepperoni and a square of cheese in the center.

Cover with 1 or 2 more slices of pepperoni.

Cover with 1 or 2 more slices of pepperoni.

Begin folding to center.

Begin folding to center.

Overlap each fold going clockwise.

Overlap each fold going clockwise.

Pinch the last fold to the center and flip over.

Pinch the last fold to the center and flip over.

Set in a nonstick baking sheet folds down.

Set in a nonstick baking sheet folds down.

Using the scrambled egg, use a basting brush to wash the top and sides.  Sprinkle with ground Italian seasoning and garlic powder.  Top with a Pinch of grated parmesan.  Bake at 425F for 10-12min.

Using the scrambled egg, use a basting brush to wash the top and sides. Sprinkle with ground Italian seasoning and garlic powder. Top with a Pinch of grated parmesan. Bake at 425F for 10-12min.

Enjoy with your favorite red sauce.

  • Pillsbury Buttermilk Biscuits (
  • Regular or Lite Pepperoni Slices
  • Cheese cut in 1/2 x 1/2 x 1/4 blocks
  • 1.0 scrambled egg - raw
  • 1.0pch Parmesan cheese to each
  • 1.0pch Italian seasoning to each