3/4lb bulk pork sausage
1/2 cup chopped onion (1 medium)
2 tablespoons all-purpuse flour
1 can (14.5oz) diced tomatoes, undrained
1 can (4oz) mushroom pieces and stems, undrained
1 teaspoon dried oregano leaves
1/2 teaspoon died basil leaves
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 can (12oz) pillsbury grands jr golden layers refrigerated buttermilk biscuits
1 cup shredded mozzarella chees (4oz)
1. Heat oven to 375 degrees. IN 10-inch overnproof skillet with 2-inch deep sides, cook sausage and onion over medium heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink.
2. Sprinkle flour over sausage mixture in skillet. Add tomatoes, mushrooms, oregano, basil, garlic powder, and pepper; mix well. Cook until slightly thickened, stirring occassionally. reduce heat; simmer uncovered while preparing biscuits
3. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces over hot sausage mixture. Sprinkle with cheese.
4. Bake uncovered 16 to 20 minutes or until buscuits are golden brown.