Owned by our farm families in New York & New England — Since 1919
Made double the recipe for a family get together and it was a big hit. Gone in less than 30 minutes. on 10/18/2010
6 ounces Cabot Mild Lactose-Free Cheddar, Sharp Cheddar or Sharp Light Cheddar*, grated (about 1 1/2 cups)
1/3 cup finely chopped pepperoni
2 (7.5-ounce) tubes regular-size refrigerated buttermilk biscuits (20 biscuits total)
Olive or vegetable oil
Marinara sauce (optional)
1. In bowl, toss together cheese and pepperoni; set aside.
2. On floured work surface, roll or stretch each biscuit into approximate 3 1/2-inch circle. Moisten half of edge with water and place heaping tablespoon of filling in center. Fold circle in half over filling, pressing edges firmly together to seal.
3. Place large skillet over medium-low heat until hot. Lightly brush skillet with oil and add as many filled biscuits as will fit. Cook until browned on underside, about 2 minutes. Turn over and cook until browned on second side and cooked through to center, about 2 minutes longer. Meanwhile, heat small bowl of marinara sauce in microwave, if using.
4. Transfer filled biscuits to serving platter, brush skillet again and repeat with remaining biscuits (keep cooked ones warm in 200°F oven if not serving immediately).