Veggie Pizza Cupcakes

Makes: 10 pizza cups

Prep Time: 10 minutes

Cook Time: 20 minutes


1 can (12 oz.) refrigerated biscuits (10 biscuits)

1 tsp. olive oil

11/2 cups assorted diced fresh vegetables (red bell pepper, zucchini,
summer squash, onion)

11/2 cups Ragú® Organic Pasta Sauce

1/2 cup shredded mozzarella cheese (about 2 oz.)


1. Preheat oven to 375°. Unroll biscuits and press each into a 3-inch
round. In 12-cup muffin pan, evenly press each biscuit in bottom and
up sides of each cup; chill until ready to fill.

2. In 10-inch skillet, heat olive oil over medium heat and cook
vegetables, stirring occasionally, 5 minutes or until tender. Stir in
Pasta Sauce and bring to a boil over high heat. Reduce heat to low and
simmer 2 minutes or until slightly reduced.

3. Evenly spoon vegetable mixture into prepared muffin cups. Bake 15
minutes. Evenly sprinkle tops with cheese and bake an additional 5
minutes or until cheese is melted and biscuits are golden. Let stand 5
minutes before serving. Gently remove pizza cups from muffin pan and
serve.