Yield: 20 turnovers
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1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 package (10 ounces) flaky refrigerated biscuits
20 very thin slices pepperoni (half of a 3 1/2 ounce package)

Cooking time: 20 minutes
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Preheat oven to 350 degrees.

Lightly grease a baking sheet.

Combine ricotta, mozzarella and parmesan cheeses in a small bowl.

Halve each biscuit horizontally, forming 20 thin biscuits.

(If kitchen is hot, refrigerate half of the dough while filling the remainder.)

Gently shape one piece of the dough into an oval about 2 1/2 inches X 4 inches.
Place a slice of pepperoni slightly off center on the dough.
Top with about 1 level tablespoon of the cheese mixture.
Moisten edges; fold dough over to enclose filling, pinching edges carefully to seal.
Transfer to a lightly-greased cookie sheet and repeat with the remaining dough, pepperoni and filling.

Bake in the oven for 20 minutes.

Serve warm.

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