1 can of large refrigerated biscuits (8)
1 cup pizza sauce
1 cup shredded cheese
4 oz Silver Creek summer sausage
Flour to dust board
Water to “seal” dough
Oil to brush on tops
Dried basil to sprinkle on buddies
Slice summer sausage into thin slices and set aside. The 8 oz sizes have the best diameter for this.
Split 2 of the biscuits in ½ so you have 10 rounds
On a floured board, flatten the biscuits with a rolling pin. They should be about 6 inches around.
Set aside 5 rounds for the “tops.”
Place remaining biscuits on a prepared baking sheet.
Spoon 1 teaspoon of sauce on each of the “bottoms.”
Place 3 slices of sausage on top and add a good pinch of shredded cheese to the top.
Wet the edge of the dough with water to help seal the rounds together.
Place the reserved rounds on top and crimp edges closed with a fork.
Brush with oil and sprinkle with basil.
Bake at 400 for 25 minutes or until golden brown.
Serve with remaining pizza sauce to dip and enjoy.
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.