Ingredients
3 cups biscuit/baking mix1 can (10-3/4 ounces) condensed tomato soup, undiluted3/4 cup water1/2 cup shredded part-skim mozzarella cheese1/2 cup shredded cheddar cheese1/2 cup diced pepperoni2 tablespoons chopped ripe olives1 tablespoon dried minced onion1 teaspoon Italian seasoning
Preparation
Place biscuit mix in a large bowl. Combine the remaining ingredients; stir into biscuit mix just until moistened. Fill greased muffin cups three-fourths full.
Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
