Yields 12 servings

INGREDIENTS

1 tube of extra large refrigerated biscuits

6 teaspoons marinara sauce, divided, plus more for serving

8 oz of thinly sliced or diced Silver Creek Beef Summer Sausage *

6 ounces shredded mozzarella cheese

Olive oil & dried parsley for garnish

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat to 375°F.

Coat a cookie sheet with cooking spray

Flatten out the biscuits with your fingers into 3- 4 inch rounds.

Place ½ teaspoon of the marinara sauce in the center of each dough round (no need to spread the sauce), then top each with mozzarella cheese and some diced sausage or 2 slices of sausage.

Fold the edges of the dough up and round the filling, then pinch them together, forming a small bundle.

Bake until golden-brown, 15 to 20 minutes. Remove from the pan and cool for 5 minutes or until cool enough to handle.

Brush with olive oil and sprinkle with dried parsley.

Serve with warm marinara sauce.

*Silver Creek elk, venison, or buffalo summer sausage works well too

Silver Creek Beef Summer Sausage  (nutrition info located in photo section)

As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.

I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.

Please feel free to make changes to this recipe to fit your dietary needs.