Ingredients
1/3 cup olive oil1 teaspoon Italian seasoning1 garlic clove, minced1/4 teaspoon crushed red pepper flakes2 cans (16.3 ounces each) large refrigerated flaky biscuits (8 count)2 cups shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese20 slices pepperoni, halved1/2 cup marinara sauceAdditional marinara sauce, warmed Torn fresh basil leaves, optional
Preparation
Preheat oven to 350°. In a large microwave-safe bowl, combine first 4 ingredients; microwave, covered, on high for 30 seconds. Cool slightly.
Cut each biscuit into four pieces; add to oil mixture and toss to coat. Add cheeses and pepperoni; toss to combine. In a heavy 10-in. fluted tube pan coated with cooking spray, layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers.
Bake about 40 minutes or until golden brown. Cool in pan 10 minutes.
Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional marinara sauce and, if desired, top with torn fresh basil, additional grated Parmesan cheese and additional red pepper flakes.
