What makes a good Super Bowl snack? Something that can be handheld? Something cheesy or full of carbs? Well, I say ALL of the above, and these Hawaiian Pizza Biscuits certainly fit the bill.
Vintage recipes are full of processed convenience foods, and the 1963 Better Homes & Gardens Snacks and Refreshments cookbook is no different. Most recipes incorporate delicacies like processed cheese, cans of deviled ham, and gelatin. But the recipe for Piccolo Pizzas caught my eye, and it didn’t make me cringe. I decided to make a few adjustments and give it a try.
I nixed the processed cheese and added some fresh toppings, but kept with the intent of the original and used refrigerated biscuits. They make quick and tasty pizza crusts, and come perfectly portioned for a party. I’m sure you know these biscuits: the kind that come in a can and pop when you open them.
I decided to go with a Hawaiian theme instead of the Italian sausage suggested in the original recipe. After baking, I topped the Canadian bacon and mozzarella with fresh pineapple and tomato.
1 package refrigerated biscuits
2 oz tomato paste
1 teaspoon dried oregano
8 small slices Canadian bacon
4 oz grated mozzerella
Slices of fresh tomato
Slices of fresh pineapple
Parsley for garnish
- Preheat oven to 425 degrees Fahrenheit.
- Separate refrigerated biscuits into individual rounds and place on a greased baking sheet (or line with parchment paper)
- Use the bottom of a glass to flatten the biscuits, leaving rims around the edges.
- Spread with tomato paste and sprinkle with dried oregano.
- Cut Canadian bacon into pieces small enough to fit into the well of the biscuit.
- Sprinkle with grated mozzarella.
- Bake for 8 to 10 minutes .
- Top with fresh tomato, fresh pineapple and chopped fresh parsley.