With fall temperatures on the way, we’re looking forward to using the oven again without the worry of making the kitchen uncomfortable. September has been unseasonably hot, and if you’re like me, you’ve still been using the outdoor grill a lot to keep the kitchen reasonably cool. However, there’s only so much you can do on the grill and after a while, your family wants something hot out of the oven.
And, what better way to satisfy that urge than to bake up a yummy pizza? This pizza recipe, however, is different than any you’ve tried before. It’s made with biscuit dough in an oblong pan, not a round pizza pan. It’s also quick and easy to make.
The recipe calls for canned, refrigerated biscuits, but you can make your own biscuit dough with the same results. Best of all, it’s a nice way to welcome fall and please those pizza lovers in your family at the same time.
FOLDOVER BISCUIT PIZZA
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (8-ounce) can tomato sauce
1 (4-ounce) can of mushroom pieces and stems, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano leaves
1 (12-ounce) can refrigerated buttermilk biscuits
1 (8-ounce) package mozzarella cheese slices
Heat oven to 400 degrees. Grease large, oblong cookie sheet.
In large skillet, brown ground beef, onion and green pepper until thoroughly cooked; drain. Stir in tomato sauce, mushrooms and seasonings; mix well. Simmer while preparing dough.
If using refrigerated biscuits, separate dough into 10 biscuits. On greased cookie sheet, press or roll biscuits to form a 14-by-10-inch rectangle. Spread meat mixture over half of the dough. Place cheese slices over meat mixture evenly and carefully fold dough over cheese slices to form long rectangle. Press edges with fork to seal.
Bake at 400 degrees for 15 to 20 minutes or until golden brown. Makes 6-8 servings.
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