Deep Dish pizza

• 1 lb chopped meat, cooked and drained
• 8 Pillsbury Grands refrigerated buttermilk biscuits, Homestyle
• 1 (14 ounce) candel monte diced tomatoes
• 2 cups shredded mozzarella cheese
• 12 cup shredded parmesan cheese
• italian seasoning, to taste

1. Preheat oven according to biscuit directions sepatate Grands into 8 biscuits and roll thin, 1/4 inch.
2. Line bottom and up the sides of a 9X9 baking dish with rolls.
3. Press together to form a sealed crust, bake for 15 minutes.
4. When rolls are baking, cook and drain meat.
5. Add tomatoes and spices and any extras you are using.
6. Heat throughly.
7. When the rolls are finished, gently press down the middle.
8. Do not press down the sides.
9. Sprinkle rolls with Parmesan cheese.
10. Spoon meat mixture into the rolls with a slotted spoon, draining the sauce.
11. NOTE*.
12. If you do not drain the liquid the end result will be runny.
13. Spread mixture evenly.
14. Top with mozzerella cheese and spice to taste.
15. Bake for 30 minutes.

meat, buttermilk, candel monte, mozzarella cheese, parmesan cheese, italian seasoning

Taken from www.food.com/recipe/deep-dish-pizza-150155 (may not work)