One 7.5 oz refrigerated biscuits, seperated and cut into quarters
Preheat oven to 400. In a large skillet, combine the oil, onion and garlic and cook on medium high heat, stirring occasionally for 2 minutes. Add the mushrooms and cook until tender, about 5 minutes. Stir in the tomato sauce and olives and bring to a simmer.
Spread the sauce mixture in a greased 2 qt baking dish. Arrange the pepperoni in a single layer on top and sprinkle with the cheese. Top with the biscuit pieces. Bake until the cheese is bubbly and the biscuits are browned, about 15 minutes. Let cool 5 minutes before serving.
Notes: Add more veggies, like broccoli and artichoke hearts. I can't use all the biscuits - it's just too much. -LB
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