Easy Stuffed Pizza Buns

Preheat oven to 400 °F (200 °C).

In skillet, melt butter over medium-high heat; cook onion, garlic, mushrooms, basil and oregano, stirring, for 5 min or until mushrooms start to brown.

Whisk flour into milk; gradually stir into skillet. Add green pepper and pepperoni; reduce heat to medium-low and simmer, stirring, until liquid is bubbling and thickened, about 5 min. Remove from heat.

Stir in cheese until melted. Stir in tomatoes; season to taste with salt and pepper. Let cool slightly.

Meanwhile, cut a slit in the side of each bun, without cutting all the way through to ends. Squeeze ends to open at slit and pull out some of the bread, leaving 1/2-inch (1 cm) thick walls on all sides. Spoon filling into pocket of each bun; place on a baking sheet.

Bake for about 5 min or until filling is hot and buns are slightly toasted.

Filling can be made ahead, cooled and stuffed into buns. Wrap each stuffed bun in plastic wrap; refrigerate for up to 1 day. Unwrap and reheat in oven as directed in recipe, increasing time to 10 to 15 min. Or microwave, wrapped in paper towel, on Medium (50 %) power for 2 to 3 min per bun.

To freeze, place wrapped buns in freezer bag; freeze for up to 2 months. Remove plastic; wrap in paper towel. Thaw in microwave on Defrost (30 %) power for 2 to 3 min. Reheat as directed above.