Thursday, July 29, 2010
57. Lasagna Pizza Cups
From 2008 Southern Living Annual Recipes
I'm getting so excited about college football starting back up again, and that means it's time to start testing some game-day recipes. These fit the bill perfectly...the goodness of lasagna (pizza?) wrapped up in a little package. Bread, cheese, meat, and sauce...all good.
Don't even try to eat these with a knife and fork. You might think it would be too messy to eat with your hands, but everything stays together perfectly. Serve with warmed up sauce for dipping. You can see that I had these for dinner with a salad, but these will definitely make a reappearance on my tailgate menu this fall.
My only complaint was that the biscuit didn't have a lot of flavor. The next time I make these, I think I'm going to brush both sides with a little garlic butter to punch up the taste. And, I can't wait to try these with different fillings, like pepperoni or sausage.
1/2 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 (15-oz.) jar pizza sauce
1 (7.5-oz.) can refrigerated buttermilk biscuits
1/2 cup ricotta cheese
3/4 cup (3 oz.) shredded mozzarella cheese
Preheat oven to 375°. Cook first 3 ingredients in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain well. Return meat mixture to skillet; stir in 1 cup pizza sauce. Remove from heat.
Press biscuits on bottom and up sides of lightly greased muffin cups. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.
Bake at 375° for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.
Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.