Thursday, May 9, 2013

Tasty Pizza Biscuit Bake - Easy and Delicious!

Are you trying to figure out what to make for dinner tonight?  Feeling uninspired?  Look no further because this easy main dish is big on flavor and requires little effort.  You can even prepare it ahead of time and keep it in the refrigerator until it's time to bake it!  Our Tasty Pizza Biscuit Bake is good enough for company especially when served with a fresh salad.
 

This recipe will make enough to feed a huge family or to freeze one for another meal.  If you'd like, you can half the recipe.

~ Ingredients ~

4 tubes of refrigerator buttermilk biscuits
1 jar of spaghetti sauce
2 lbs of ground beef or turkey or other meat, browned
1/2 medium onion diced
1 small jar sliced mushrooms
1 jar black olives - sliced
1 bell pepper
3 cups of shredded mozzarella cheese
olive oil or shortening to grease pans




Grease 2 9 x 13 rectangle baking pans.  Cut biscuits up into quarters and place evenly in pans.

Spoon spaghetti sauce over biscuits.

Sprinkle vegetables over sauce.

Sprinkle ground beef over vegetables.  Sprinkle Italian seasoning and salt over meat if desired to taste. Sprinkle cheese over ground beef. 

Bake in 350 degree oven covered for 25 minutes.  Uncover and bake for 10-15 more minutes or until pizza bake is bubbly and cheese begins to brown. 

Serve while hot and enjoy!  Refrigerate leftovers.


4 comments:

  1. Thank you for this. I can't eat pizza as it aggravates my IBS. I've ruled out everything in it except the dough for the crust, so maybe I can tolerate this version. My only other option is to try the cauliflower crust recipe but at the price of cauliflower these days I doubt I will be making it anytime soon.

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    Replies
    1. I've not heard of cauliflower crust before. I'll have to look up a recipe as it sounds interesting! Sounds like your cauliflower crust with my toppings could be a very healthy pizza! Hmmmm....

      Thanks so much for stopping by! Do let us know how you like the recipe if you get a chance to try it.

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