INGREDIENTS
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
1
can (19 oz) Progresso® Traditional chicken noodle soup
1
to 2 tablespoons butter
1
teaspoon dried Italian seasoning
1/2
teaspoon garlic powder
1/4
cup shredded mozzarella cheese (1 oz)
DIRECTIONS
1
Heat oven to 375°F. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
2
Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit.
3
Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
4
Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.
High Altitude (3500-6500 ft)
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