Philadelphia Main Line Classics

The Saturday Club | Robin Truitt Hayman

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 10-ounce packages flaky refrigerator biscuits

40 very thin slices pepperoni

Combine ricotta, Parmesan, and mozzarella. Halve each biscuit, making 40 thin pieces. Gently shape each biscuit into an oval about 2-1/2 x 4 inches. Place slice of pepperoni on the dough, top with scant tablespoon of cheese mixture. Moisten edges, fold dough over to enclose filling, pinching edges to seal. Repeat with remaining dough and place on lightly greased cookie sheet. Preheat oven to 350°; bake 20 minutes and serve warm.

Yield: 40 appetizers

Notes: