This recipe was a Pillsbury contest winner one year and is now one of my favorites.

Ingredients

1/2 cup sugar

1 cup Ricotta cheese

1 egg

1/2 teaspoon cinnamon

1/4 cup sliced almonds

One (17.3 ounce) can Pillsbury Grands (Refrigerated Buttermilk Biscuits

1 small apple, peeled, cut into 8 wedges 1/2 inch thick

Heat oven to 350 degrees. Spray 8 jumbo muffin cups with non-stick spray. In a small bowl combine sugar, cheese and egg. In another small bowl combine cinnamon and almonds.

Separate dough into 8 biscuits. Flatten with a rolling pin. Press each biscuit evenly in bottom and up sides of muffin cup. Place 1 wedge of apple in each biscuit lined cup. Spoon 2 rounded tablespoonfuls of cheese mixture over each apple wedge. Sprinkle with cinnamon / almond mixture.

Bake at 375 degrees for 20 to 25 minutes in radian over (10 - 15 minutes in convection oven) until biscuits are deep golden brown and apples are crisp-tender. Remove from muffin cups; cool 15 minutes and serve warm. Store in refrigerator.

Yield: 8 biscuits

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