It just so happened that today I had all the ingredients on hand for this Pizza Biscuit Bake from Betty Crocker. Since we're in the middle of a record breaking heat wave I decided to make this for breakfast while the temperatures were more bearable. This is right on the money camping fare. A pack of hungry scouts could easily assemble this fun to make casserole. Since it is tomato based be sure to oil your dutch oven well. I added more sauce than the original recipe called for and cut back on the Bisquick by a half a cup. Spoon tablespoons of the dough into your dutch oven, it's okay to have space between the biscuits as the second layer will fill in the gaps from the first. Bake this in your 12 inch oven for 30-35 minutes or until the biscuits in the center have risen and are firm to the touch. If you make this in a smaller oven you might have problems with the biscuits baking all the way through. I made this with 12 coals in a circle around the bottom and 28-30 on the lid. This simple casserole is like a deep dish pizza only made with soft, saucy biscuits. My fourteen year old taste tester gave this a two thumbs up. Easy, economical and good, what more can you ask for in an everyday dish?
Pizza Biscuit Bake
3 cups Bisquick baking mix
1 cup milk
2 14 oz. cans pizza sauce
1 8 oz. package sliced pepperoni
2 cups (8 oz.) shredded Mozzarella cheese
Lightly oil or spray a 12 inch dutch oven.
In medium bowl, stir Bisquick mix and milk until soft dough forms.
Drop half of dough by spoonfuls evenly over bottom of prepared dutch oven (dough will not completely cover bottom of oven).
Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
Cover and bake at 375 degrees for 30-35 minutes or until biscuits in center have risen and are firm to the touch.
Makes 6 servings.
|Layer biscuit dough, pizza sauce, pepperoni and cheese|