1/2 -(up to)
3/4 lb Sausage
1 tb Crushed oregano
1 Clove garlic; minced
1 pk (10-count) refrigerated
-biscuits
1 cn (3-oz) tomato paste
1 c Shredded sharp Cheddar
-cheese
1/4 c Grated Parmesan cheese
Sliced stuffed olives
Brown sausage. Drain. Add oregano and garlic. On a greased baking sheet
flatten refrigerated biscuits to 4-inch circles with the bottom of a
floured custard cup, leaving a rim around edges. Fill with sausage and
tomato paste. Sprinkle with shredded cheese. Bake at 425 for about 10 to
12 minutes. Top with a slice of stuffed olive. Yield: 10 pizzas.
From The Progressive Farmer’s Southern Country Cookbook, by the editors
of the ‘Progressive Farmer Magazine’. Downloaded from Glen’s MM Recipe
Archive,
Yields
10 Servings
