Nutritive Information
- Calories: 100.70cal
- Protein: 3.86g
- Fat: 5.37g
- Fiber: 0.97g
- Cholesterol: 8.75mg
- Vitamin A: 45.06RE
- Vitamin C: 7.50mg
- Riboflavin: 0.07mg
- Niacin: 1.25mg
- Folate: 16.65mcg
- Sodium: 299.20mg
- Calcium: 75.60mg
- Potassium: 115.94mg
Ingredients
- 5/16 cup Mozzarella Cheese, 1/2 cup
- 0.15 cup Ricotta Cheese, 1/2 cup
- 1/16 cup Parmesan grated, 1/2 cup
- 1/16 cup Parsley fresh
- 5/16 package Biscuit refrigerated flaky
- 7/16 cup Spaghetti sauce
- 0.6 Tablespoon Parmesan grated, 1/2 cup
Instructions
- Preheat oven to 400 degrees F. Lightly grease 20 (2-1/2-inch) muffin cups. In medium bowl, combine mozzarella, ricotta, 1/4 cup Parmesan and chopped parsley until well mixed; set aside.
- Carefully pull apart each refrigerated biscuit in half horizontally. Pat each biscuit half into muffin cup, forming shell.
- Spoon 2 heaping teaspoons of cheese mixture into each biscuit shell; top with about 1 tablespoon of spaghetti sauce. Garnish with additional Parmesan. Bake for 20 minutes or until golden brown.
