Source of Recipe
1 can (10 ounces) refrigerated buttermilk biscuits
1 pound hot Italian sausage, casings removed
1/2 cup chopped onion
1/2 cup sliced mushrooms
1/2 cup chopped green bell pepper
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup marinara or pizza sauce
2 tablespoons Dijon Mustard
Preheat oven to 375°F. Separate biscuits; pat or roll into 10 (4-inch) circles on floured surface. Press circles into 12-cup muffin pan.
Cook sausage in large nonstick skillet over high heat 5 minutes or until browned, stirring to separate meat; drain fat. Add onion, mushrooms and bell pepper; cook and stir 3 minutes or until vegetables are tender. Stir in cheese, sauce and mustard; mix well.
Mound filling evenly in biscuits. Bake 20 minutes or until biscuits are browned. Serve warm or at room temperature