Hands On:

15 minutes

Total Time:

45 minutes

Serves:

Ingredients

1 cup Hy-Vee pizza cheese
2 tbsp grated Parmesan cheese
1 ½ tsp Hy-Vee Italian seasoning
¼ tsp Hy-Vee garlic salt
2 (7.5-oz.) can Hy-Vee homestyle biscuits (10-ct. each), quartered
3 tbsp mini pepperoni
1 cup water
Hy-Vee pizza sauce, heated; for serving

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Preparation

Combine pizza cheese, Parmesan cheese, Italian seasoning, and garlic salt in a bowl. Add quartered homestyle biscuits; toss to combine.

Layer half of the biscuits, half of the cheese mixture, and mini pepperoni in a greased 7-inch springform pan. Repeat layers. Cover with foil.

Place a wire trivet in the bottom on an 8-quart pressure cooker or Instant Pot; add water. Place pan on trivet. Cover; cook on HIGH PRESSURE 20 minutes.

Naturally release pressure 10 minutes; move to VENTING position (Quick Release) to release remaining pressure. Remove lid, foil, and side from pan. Serve with heated pizza sauce.

Nutrition Facts

Serves: 8

Amount Per Serving
Calories:		25
% Daily Value*
Total Fat: 1g		1%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 2mg		1%
Sodium: 90mg		4%
Total Carbohydrate: 3g		1%
	Dietary Fiber: 0g	0%
	Sugars: 0g	1%
Protein: 1g		2%