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132

Easy Caprese Pizza Bake

Prep 20 min
Total 40 min
Ingredients 7
Servings 5

Surprise! There's ooey, gooey melty cheese inside each baked biscuit. Sweet sausage, rich tomato sauce, fresh basil - that's Italian! MORE+ LESS-

By Pillsbury Kitchens

August 10, 2018

Bake-Off® Contest 46, 2013

Sheila Suhan

Scottdale, Pennsylvania

Ingredients

teaspoons Crisco® 100% Extra Virgin Olive Oil

lb bulk sweet Italian sausage

cups pizza sauce

1/2

cup fresh basil leaves, chopped

cans (6-oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits each)

fresh mozzarella ciliegine (cherry-size) cheese balls (from 8 oz container)

1/4

cup shredded Parmesan cheese (1 oz)

Steps

Hide Images

1

Heat oven to 400°F. In 12-inch skillet, heat 1 teaspoon of the oil over medium heat. Add sausage; cook 4 to 5 minutes, stirring frequently, until browned. Stir in pizza sauce, 1/4 cup water, and 1/4 cup of the basil leaves; cook over medium-low heat, 2 to 3 minutes or until thoroughly heated.
2

Meanwhile, separate dough into 10 biscuits; separate each biscuit into 2 layers to create 20 biscuits. Place 1 cheese ball in center of each biscuit. Carefully stretch dough around cheese; pinch edges to seal completely.
3

Pour meat sauce into ungreased 13x9-inch (3-quart) glass baking dish. Place biscuits, seam sides down, on top of sauce. Brush tops of biscuits with remaining oil. Bake 13 to 20 minutes or until biscuits are golden brown and sauce is bubbly. Sprinkle with shredded cheese and remaining 1/4 cup basil.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 700
Calories from Fat: 370

% Daily Value

Total Fat: 42g; 64%
Saturated Fat 17g 87% Trans Fat 0g
Cholesterol: 75mg; 25%
Sodium: 2140mg; 89%
Potassium: 960mg; 27%
Total Carbohydrate: 50g; 17%
Dietary Fiber 4g 17% Sugars 5g
Protein: 31g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 20%; 20%
Calcium: 40%; 40%
Iron: 25%; 25%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 4 Fat;