Green and White Mini-Pizzas

Let’s say that you are expected to serve something a little

heartier than chips and nuts, and you want something filling,

and you want it to be hot, and you want people to think you

have been concerned all week about meeting their

expectations. It wouldn’t hurt if they thought you had

slaved all day just to bring all this about. Is that what you

want to accomplish? Well, here it is.

1 can of large refrigerated buttermilk biscuits

1 can of mushroom soup

1 tablespoon of italian seasoning

16 ounces of mozzarella cheese, shredded

1 pound of oyster mushrooms, diced and sauteed

3 green onions, thinly sliced and sauteed

1 bunch of fresh asparagus, lightly steamed and thinly sliced

2 tablespoons of capers

Separate canned biscuits in half, resulting in 20 potential mini-pizzas. Place on a baking sheet and flatten with a spatula. Preheat oven according to directions. Mix the condensed soup with italian seasoning and spread over the biscuit halves. Then sprinkle with the mushrooms, onions, sliced asparagus tips, and capers. Cover all with the cheese and place in the oven for the required cooking time and until the cheese is melted.

 

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