Ingredients

• 1 cup Cambrooke Baking Mix
• 1½ tsp baking powder
• ¼ tsp garlic powder
• ¼ tsp Italian seasoning
• ¼ tsp salt
• 2 Tbp olive oil
• ½ cup water
• ¼ cup Cambrooke Mozzarella Shreds
• ¼ tsp Italian seasoning
• ½ container(s) Cambrooke Marinara Minis

Directions

• Preheat oven to 375 degrees. Grease a muffin tin with cooking spray and set aside.
• In a medium bowl add baking mix, baking powder, garlic powder, Italian seasoning, and salt. Lightly mix together. Next add the olive oil and ¼ cup of the water. Gently combine with a spatula or wooden spoon. Add more water as needed until a dough forms that is smooth and easy to work with.
• Use a little baking mix to dust the counter then turn out dough onto the counter. Knead dough a little and roll out to a ¼-inch thickness. Use a round biscuit cutter with a 2-inch diameter to cut the crusts out. Place the crusts in prepared muffin tin. Combine the mozzarella cheese shreds with ¼ tsp Italian seasoning. Place at 1 tsp of the marinara on each crust and spread to cover. Add cheese to each crust then bake for 5-8 minutes until cheese is melted. Remove from oven and cool 5 minutes before serving.
• SUGGESTION: This can also be done in the air fryer. I cooked mine at 320 degrees for 5 minutes. These can be frozen and thawed for later snacking.

Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator.

Nutrition

	Per Recipe	Per Serving
Protein, g	2.2	1
Calories	770	510