Ingredients
3ozrefrigerated biscuits,16.3 ounce cans
½cupvegetable oil
1tbspitalian seasoning
¼tspred pepper flakes,crushed
2cupcheese,shredded
2½ozpepperoni,cut into quarters
4cupmarinara sauce,divided
Preparation
In a small stovetop pan measure oil, seasoning and red pepper flakes.
Turn stove on medium heat to warm the oil for about 5 mins. Stir it a couple times then let it cool.
Grease a Bundt pan.
Cut each biscuit into about 9 pieces and put the pieces in a large mixing bowl.
Cut pepperoni into quarters if you haven’t already.
Pour cooled oil over the biscuit pieces and fold together with a spatula, just enough to coat the pieces.
Fold in cheese and pepperoni.
Spoon half of the biscuit mixture into the greased Bundt pan.
Spread 1 cup of marinara sauce on top of the biscuit mixture in the pan.
Top with the remaining biscuits.
Bake for 35 to 45 minutes or until the biscuits are medium brown.
Let it cool for 15 minutes inside the Bundt pan on a wire rack.
Transfer to a serving plate by putting a plate upside down on top of the pan, then flipping over.
Serve with the additional marinara sauce.
Enjoy!
