Brent and I spent most of Sunday and Monday house hunting in Cape Girardeau, MO. It’s exhausting! Even though I won’t be living there, I am obviously the one who will be using the kitchen most during weekend visits, so I was all over the kitchens in every house haha. But I felt a little weird when the kids were home at one house. Don’t mind me, just a stranger snooping through your things and opening all your doors. Found a couple that we both thought were great, and one in particular tops the list. Just gotta deal with the financing now (sooo glad he’s the one buying a house and not me!).
I’m not moving there, at least not yet. I have two more years left in my PhD program in Memphis before I am set free. But Brent recently graduated, is now a bona fide PA-C, and accepted a job there working in Neurosurgery at St. Francis. It seems like a great place to work and I enjoy the town. Honeslty I think I could live there when I am done. But for now, it’s only 2.5 hours away (and 1.5 hours south of St. Louis), which is only a little further than when he was still taking classes in McKenzie, TN so I don’t think it’ll be bad. Although it will be strange not living together anymore. Who am I going to cook for!? I am going to have far too many leftovers and will talk to my cat too much… beware of the cat lady sickness!
Thankfully I made this dish while he is still here because I don’t think I could have resisted eating the entire pan had I been left to myself. Brent’s friend, Steve, was in from out of town as well so between the three of us there was absolutely no chance for leftovers. Steve proceeded to request it every meal for the duration of his stay. I thought about caving in to such a request, because it really was that good! But there are far too many other things I want to cook.
P.S. Today is Brent’s 28th birthday! A group of friends are going out to dinner tonight, and I am going to make him a fabulous dessert (which he may hate/love me for). I’ll be posting it tomorrow.
Ingredients:
2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury)
1 jar pizza sauce
2 cups shredded fresh mozzarella cheese, divided
1/4 cup quartered Turkey pepperoni
1/4 cup chopped mushrooms
1/4 cup chopped yellow onion
1/4 cup sliced green bell pepper
Dried Basil
Directions:
- Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1-1/2 cups cheese and toppings. Stir to combine.
- Pour mixture into greased oven safe skillet or 9×13 baking pan. Sprinkle the remaining cheese on top along with the dried basil. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I baked mine for an additional 5 minutes.) Let cool 5 minutes before serving.
Source: Adapted slightly from Pass the Sushi
