Wednesday, February 23, 2011

Pizza Cobbler

Thank you Alisha for this yummy recipe! I had a can of grand biscuits so I think my can was more like 12 ounces. So, it took more like 35min for my biscuits to cook through. I had to cover the dish half-way through so the tops wouldn't get too brown. Oh, and I also used 1 1/2 c. of spicy spaghetti sauce instead of the tomato sauce to give it more flavor. We gobbled this up!

1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, smashed and peeled
One 8- to 10-ounce package sliced mushrooms
1½ cups tomato sauce
½ cup sliced black olives
2/3 cup sliced pepperoni
1 cup shredded mozzarella cheese
One 7.5-ounce can refrigerated biscuits, separated and cut into quarters

DIRECTIONS:
Preheat the 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-quart 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 for about 5 minutes before serving.

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