| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | Main dish | 3 | Servings |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1/2 | c | Chopped onion |
| 6 | oz | Can of tomato paste |
| 2 | tb | Parmesan cheese |
| 1 | ts | Oregano |
| 1 1/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 10 | Refrigerated biscuits | |
| 1/4 | c | Mushroom stems and pieces, |
| Drained | ||
| 1 | Tomato, sliced | |
| 1 | c | Mozzarella cheese, grated |
INSTRUCTIONS
Grease a 9 inch pan. Brown in a skillet the ground beef and onion. Drain beef and stir in tomato paste, 1 tb Parmesan cheese, oregano, salt and pepper. Simmer while preparing crust. Separate biscuits. Arrange biscuits in a prepared pan and press over bottom and up sides to form crust. Spoon hot meat mixture into crust. Arrange on top; mushrooms, tomato slices, 1 tb Parmesan cheese and Mozzarella cheese. Bake at 350 degrees for 20 to 25 minutes or until the crust is a deep golden brown. Randy Rigg Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98
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