Quick Sausage Supper

 

3/4

lb bulk pork sausage

1/2

cup chopped onion (1 medium)

2

tablespoons Gold Medal® all-purpose flour

1

can (14.5 oz) diced tomatoes, undrained

1

can (4 oz) Green Giant® mushroom pieces and stems, undrained

1

teaspoon dried oregano leaves

1/2

teaspoon dried basil leaves

1/4

teaspoon garlic powder

1/8

teaspoon pepper

1

can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk flaky biscuits

1

cup shredded mozzarella cheese (4 oz)

• 1 Heat oven to 375°F. In 10-inch ovenproof 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 occasionally. 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 biscuits are golden brown.