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) Green Giant® 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
- 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
- 1 cup shredded mozzarella cheese (4 oz)
DIRECTIONS
- 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