| Fast Prep

upside-down pizza casserole

prep: 20 minutes | bake: 15 minutes at 400°F | MAKES: 5 servings (¾ cup casserole + 2 biscuits each)

• 1 lb. lean ground beef
• 1 5-oz. pkg. mini pepperoni slices or chopped pepperoni (optional)
• ¾ cup chopped green sweet pepper
• 1 15-oz. can tomato sauce
• 1 4-oz. can sliced mushrooms, drained
• 1 2.25-oz. can sliced pitted ripe olives, drained
• ¼ cup water
• 1 tsp. Italian seasoning, crushed
• 1 cup shredded mozzarella cheese (4 oz.)
• 1 7.5-oz. pkg. refrigerated biscuits (10 biscuits)

1. Preheat oven to 400°F. In an oven-safe 6-qt. pot cook and stir beef, pepperoni (if using), and green pepper over medium-high heat until browned. Drain off fat.

2. Stir in the next five ingredients (through Italian seasoning). Heat through. Sprinkle with ¾ cup of the cheese. Cut each biscuit into four wedges. Arrange the biscuit pieces around the edge of the pot. Sprinkle with the remaining ¼ cup cheese.

3. Bake, uncovered, 15 to 18 minutes or until biscuits are golden.

PER SERVING: 378 cal., 18 g fat (7 g sat. fat), 73 mg chol., 1,156 mg sodium, 27 g carb., 3 g fiber, 7 g sugars, 28 g pro.