Recipe from Tasteofhome.com. 1 tube (7 1/2 ounces) refrigerated buttermilk biscuits (10 biscuits) 1/4 cup tomato sauce 1 teaspoon Italian seasoning 10 slices pepperoni 3/4 cup shredded Monterey Jack cheese Flatten each biscuit into a 3-inch circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese. Bake at 425 for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator. Makes 10. Per serving: 94 calories; 4 g fat (2 g saturated fat; 38 percent calories from fat); 11 g carbohydrates; 9 mg cholesterol; 292 mg sodium; 4 g protein; trace fiber. 20minutes10 minutes to make 10 minutes to bake 