- 15 minutes
- 20 minutes
- Preheat oven to 375°F. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray. Divide the dough into 8 biscuits; separate each biscuit into 2 layers. Place a biscuit half in each sprayed muffin cups, pressing to cover bottom and sides.
- Drain soup; store the broth in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into the biscuit cups. Top with remaining biscuit halves; gently seal each biscuit.
- Spread butter across biscuit tops. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
- Bake at 375°F for 15 to 18 minutes or until edges are golden brown. To remove from pan, carefully run a knife around edge of pies.