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Steps
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.
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Not sure if your skillet is ovenproof? Wrap the handle in a double layer of heavy-duty foil.
The filling must be piping hot when the biscuits are arranged over it.
Try a combination of shredded Italian cheeses in this recipe. You can use Asiago, fontina and provolone cheese instead of the mozzarella. All of these cheeses melt nicely.
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