Ingredients
- 1 lb bulk pork sausage
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 2 -3 tablespoons all-purpose flour
- 1 (14 1/2 ounce) can diced tomatoes , undrained
- 1 (4 ounce) can sliced mushrooms , drained
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- salt and pepper
- 1 (12 ounce) can hungry jack buttermilk flakey biscuits
- 1 cup shredded mozzarella cheese
Directions
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In a 10-inch ovenproof skillet with 2-inch sides, saute the sausage, onion, and garlic over medium heat for 5-7 minutes or until sausage is no longer pink; stir occasionally to crumble up the sausage.
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Sprinkle the flour over the sausage mixture.
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Add the tomatoes, mushrooms, oregano, basil, salt and pepper to taste; stir to mix.
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Cook and stir occasionally until slightly thickened.
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Lower the heat and let simmer for a few minutes.
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Separate the biscuits (should have 10).
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Cut each biscuit into quarters.
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Place biscuit quarters over hot sausage mixture; sprinkle with cheese.
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Bake in a preheated oven at 375° for 16-20 minutes or until the biscuits are golden brown.