Quick Sausage Supper
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
1 can (12 oz) refrigerated buttermilk biscuits
1 cup shredded mozzarella cheese (4 oz)
DIRECTIONS
1. 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.
2. 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.
3. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces over hot sausage mixture. Sprinkle with cheese.
4. Bake uncovered 16 to 20 minutes or until biscuits are golden brown.
