1 c. ricotta
1/2 c. coarsely grated Mozzarella
1/4 c. freshly grated Parmesan
1 (10 oz.) pkg. lg. flaky refrigerator biscuits (Hungry Jack)
20 thin slices pepperoni

Combine cheeses. Half each biscuit horizontally, forming 20 thin biscuits. If kitchen is hot, refrigerate part of dough. Gently shape each biscuit into a 2 1/2 x 4 oval. Place 1 slice pepperoni slightly off center of dough. Top with 1 teaspoon of cheese mix. Moisten edges, fold dough to enclose filling, pinching edges carefully to seal. Transfer to lightly greased cookie sheet. Bake at 350 degrees for 20 minutes. Serve warm.