Ingredients
3/4
lb bulk pork sausage
1/2
cup chopped onion (1 medium)
2
tablespoons all-purpose flour
1
can (14.5 oz) diced tomatoes, undrained
1
can (4 oz) mushroom pieces and stems, undrained
1
teaspoon dried oregano leaves
1/2
teaspoon dried basil leaves
1/4
teaspoon garlic powder
1/8
teaspoon pepper
2
cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
1
cup shredded mozzarella cheese (4 oz)
Preparation
Heat oven to 375°F. In 10-inch ovenproof skillet with 2-inch-deep sides, cook sausage and onion over medium heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink.
Sprinkle flour over sausage mixture in skillet. Add tomatoes, mushrooms, oregano, basil, garlic powder and pepper; mix well. Cook until slightly thickened, stirring occasionally. Reduce heat; simmer uncovered while preparing biscuits.
Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces over hot sausage mixture. Sprinkle with cheese.
Bake uncovered 16 to 20 minutes or until biscuits are golden brown.
