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- 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
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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 7g||9%|
|Saturated Fat: 3.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 27g||10%|
|Dietary Fiber: 1g||4%|