Ingredients:
1 lb. ground Italian sausage
½ c. ricotta
pinch of oregano
pinch of basil
1 T. grated Parmesan cheese
1 - 26 oz. jar of pasta sauce
⅛ t. crushed red pepper flakes
Pepperoni slices (about ½ a bag)
2 c. shredded mozzarella
½ c. shredded aged Provolone
Herbed Parmesan Drop Biscuits
Additional Parmesan cheese for topping
Herbed Parmesan Drop Biscuits:
2¼ c. baking mix
¼ c. grated Parmesan cheese
1 t. Italian seasoning
⅔ c. milk
Directions:
- Brown sausage in skillet; drain fat.
- Mix in pasta sauce and pepper flakes; set aside.
- Mix ricotta cheese with the herbs and Parmesan in a separate bowl; set aside.
- Mix the dry ingredients for the biscuits.
- Add milk and stir until combined
- Preheat oven to 375° F.
- Spray a 13 x 9-inch pan with non-stick spray.
- Drop biscuit dough by teaspoons in the bottom of pan, spacing evenly. It's OK if there is space between the dough--it will expand as it's cooked.
- Top with sausage mixture and dot with the ricotta cheese mixture.
- Bake at 375° F for about 20 min or until biscuits are puffed and beginning to get golden brown.
- Top with mozzarella and provolone cheeses and distribute pepperoni slices evenly over top, increase oven temperature to 425° F.
- Return to oven and bake until cheeses are melted and beginning to bubble. This should take about 10 minutes.
- Remove from oven and let stand 5 minutes before slicing and serving.
- May be topped with the additional Parmesan cheese.
No comments:
Post a Comment