INGREDIENTS
1
lb bulk Italian pork sausage
2
cloves garlic, finely chopped
1
can (15 oz) Progresso® cannellini beans, drained, rinsed
1
can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
2
cups frozen pearl onions (from 1-lb bag), thawed
1
tablespoon chopped fresh rosemary leaves
1
can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
DIRECTIONS
1
Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.
2
In 12-inch nonstick skillet, cook sausage over medium-high heat 8 minutes, stirring occasionally, until no longer pink. Add garlic; cook and stir 1 minute. Stir in beans, tomatoes, onions and rosemary. Heat to boiling over high heat; remove from heat. Spoon into casserole.
3
Separate dough into 10 biscuits; arrange over casserole.
4
Bake 20 to 25 minutes or until thoroughly heated and biscuits are golden brown.
High Altitude (3500-6500 ft)
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