June 30, 2013
1 pound ground beef
1/2 cup chopped green pepper
1 envelope Italian-style spaghetti sauce mix
1 can (6 ounces) tomato paste
3/4 cup water
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
2 cups (8 ounces) shredded part-skim mozzarella cheese
In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain.
Stir in the sauce mix, tomato paste and water; bring to a boil.
Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally.
Separate biscuits; press onto the bottom and up the sides of a greased 9- in. deep-dish pie plate.
Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture.
Sprinkle mozzarella cheese and remaining Parmesan cheese over top.
Bake at 400° for 15-18 minutes or until crust is golden brown and cheese is melted.