Saucy Bambini

Combine ricotta, mozzarella and Parmesan cheeses in a small bowl and mix well.

Halve each biscuit horizontally, forming 20 thin biscuits (some biscuit packages only have 8 biscuits these days—you can split some of the thicker biscuits into 3 layers, if you want to).

Shape each piece into an oval about 3×4″. Place a slice of pepperoni off-center on the dough. Top with about 1 level tablespoon of cheese mixture and a small amount of sauce (make a small “well” in the cheese to hold the sauce in place). Fold dough over to enclose. Pinch edges to seal (I use my handy-dandy Cut-‘n-Seal tool from Pampered Chef to seal the edges—if you have one, it works great).

Place bambini on a lightly greased baking sheet. Bake at 350 degrees F for 20 minutes. Serve warm with extra sauce. Makes 20 turnovers.