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Prep Time: 25 Minutes Cook Time: 27 Minutes |
Ready In: 52 Minutes Servings: 5 |
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This dish is similar to something my mom used to make. I consider this hearty, stick-to-your-ribs country fare. My 6 brothers and dad sure scarfed it down and always asked for more. 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:
1. 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.
2. Sprinkle the flour over the sausage mixture.
3. Add the tomatoes, mushrooms, oregano, basil, salt and pepper to taste; stir to mix.
4. Cook and stir occasionally until slightly thickened.
5. Lower the heat and let simmer for a few minutes.
6. Separate the biscuits (should have 10).
7. Cut each biscuit into quarters.
8. Place biscuit quarters over hot sausage mixture; sprinkle with cheese.
9. Bake in a preheated oven at 375° for 16-20 minutes or until the biscuits are golden brown.
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