1 lb. bulk sweet Italian Sausage
20-30 pre-sliced pieces of pepperoni (I used Hormel)
14 ounces tomato sauce
2 teaspoons ketchup
1 teaspoon garlic powder
1 1/2 cups mozzarella cheese, shredded
2 cans refrigerated biscuits (the original recipe I had mentioned the small 10 count can, not the Grands
Preheat oven to 350. Cook sausage over medium heat. In the mean time, cut the pepperoni into tiny pieces. A few minutes before the sausage is done, put the pepperoni in. Once the sausage is nice in browned drain excess grease and stir in sauce, ketchup and garlic. Set aside.
Press a biscuit into each muffin tin hole (making sure they are well greased first) and top each with a tablespoon or so of the sausage mixture. Top each with the cheese. Bake at 350 for approximately 15 minutes of until golden brown.
Tips/Variations: If you have pepperoni lovers like I do, you can also top each with a whole pepperoni slice before or after adding the cheese. Sprinkle with some parmesan cheese. Use a cookie scoop to make filling the muffin cups easier.
Everyone here loves them including my husband who grabbed a few cold on his way out the door for breakfast.