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Shred salami with knife or shears. Roll biscuit dough very thin. Cut into 12 rounds (5 1/2 inch in diameter). Place on cookie sheet and flute edges. Spread with tomato paste; sprinkle with oregano (1/8 -1/4 tsp per round). Rop with salami and cheese. Bake until biscuit is brown, 15-20 minutes.
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