Puffed Pan Pizza Recipe
- 1/2 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 tubes (12 ounces each) refrigerated buttermilk biscuits
- 1/2 cup chopped green pepper
- 4 ounces fresh mushrooms, sliced
- 3-1/2 cups spaghetti sauce
- 2 cups (8 ounces) shredded cheddar cheese
- 1. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add Italian seasoning, salt and pepper. Simmer for 1 minute. Quarter the biscuits; place half in a large bowl. Add green pepper, mushrooms and half of the spaghetti sauce and cheese. Gently fold ingredients together. Transfer to a greased 13-in. x 9-in. baking dish. Repeat. Pour remaining sauce over biscuit mixture. Sprinkle with remaining cheese. Bake at 350° for 50 minutes or until center is puffed. Let stand 5-10 minutes before serving. Yield: 8 servings.
1 serving (1 each) equals 341 calories, 15 g fat (8 g saturated fat), 46 mg cholesterol, 1,050 mg sodium, 34 g carbohydrate, 2 g fiber, 17 g protein.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.