Cut eight 6 inch square pieces of aluminum foil; place on baking sheets. Lightly coat foil with nonstick cooking spray; set aside.
On a lightly floured surface, roll each biscuit into a 5 inch square.
Cut a 1 inch triangle from center top and place on the center bottom, forming a heart. Press edges to seal.
Transfer to foil squares.
Spoon pizza sauce over dough within 1/4 inch of edges. Sprinkle with desired toppings and cheeses.
Bake at 425 degrees F for 10 to 15 minutes or until golden brown.
Ingredients:
1 (17 1/3 ounce) cans large refrigerated biscuits
1 (14 ounce) jars pizza sauce
1 1/2-2 cups sliced ripe olives or 1 1/2-2 cups sliced and quartered pepperoni or 1 1/2-2 cups chopped fresh mushrooms or 1 1/2-2 cups chopped green peppers or 1 1/2-2 cups yellow sweet peppers ( a combination)
1 1/2 cups shredded mozzarella cheese ( 6 ounces)
1 1/2 cups shredded cheddar cheese ( 6 ounces)
Steps/Methods:
Cut eight 6 inch square pieces of aluminum foil; place on baking sheets. Lightly coat foil with nonstick cooking spray; set aside.
On a lightly floured surface, roll each biscuit into a 5 inch square.
Cut a 1 inch triangle from center top and place on the center bottom, forming a heart. Press edges to seal.
Transfer to foil squares.
Spoon pizza sauce over dough within 1/4 inch of edges. Sprinkle with desired toppings and cheeses.
Bake at 425 degrees F for 10 to 15 minutes or until golden brown.
