It’s a challenge to find lunches the kids will eat. These pack nicely in sandwich bags and travel well, so there’s no mess.
—Rhonda Cliett, Belton, TX
Takes: 20 min. Makes: 10 servings
1 tube (71/2 oz.) refrigerated buttermilk biscuits (10 biscuits)
1/4 cup tomato sauce
1 tsp. Italian seasoning
10 slices pepperoni
3/4 cup shredded Monterey Jack cheese
1. Preheat oven to 425°. Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 Tbsp. of the cheese.
2. Bake until golden brown, for 10-15 minutes. Serve immediately or store in the refrigerator.
1 serving: 94 cal., 4g fat (2g sat. fat), 9mg chol., 292mg sod., 11g carb. (0 sugars, 0 fiber), 4g pro.