2- 10 oz cans of refrigerated biscuits
3 oz black olives, sliced
½ cup sweet red pepper, diced
1 cup pizza or marinara sauce
1 cup shredded cheese
2 tsp oil
Preheat oven to 400
Spray 8” cast iron skillet with cooking spray
Slice summer sausage into thin slices and quarter them
Cut biscuits into quarters
Pour oil in large Ziploc bag
Add biscuits, zip closed, and coat with oil
Add sauce, olives, red peppers, and summer sausage to the bag.
Pour into cast iron skillet
Sprinkle with cheese
Bake for about 35 mins (until dough isn’t “doughy”)
Serve and enjoy.
*I used beef summer sausage however, elk, venison, buffalo would work 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.