1 c. ricotta cheese
1/2 c. shredded mozzarella cheese
1/4 c. grated Parmesan cheese
1 pkg. (10 oz.) lg. flaky refrigerator biscuits
20 very thin slices pepperoni (1/2 of 3 1/2 oz. pkg.)

1. Combine ricotta, mozzarella and Parmesan cheese in small bowl. Preheat oven to 350 degrees.

2. Halve each biscuit horizontally, forming 20 thin biscuits. Gently shape one piece of dough into an oval (2 1/2 x 4 inch). Place a slice of pepperoni slightly off center on dough. Top with 1 tablespoon of cheese mixture. Moisten edges; fold dough over to enclose filling, pinching edges carefully to seal. Place on a lightly greased cookie sheet. Repeat with the remaining dough.

3. Bake in a preheated 350 degree oven. Serve warm.