Ingredients
1 pound bulk pork sausage2 tubes (12 ounces each) refrigerated biscuits2 cups shredded Monterey Jack cheese
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.
Flatten each biscuit to a 3-in. diameter. Press half of the biscuits onto the bottom and 2 in. up the sides of a greased 10-in. fluted tube pan. Spoon sausage over dough; sprinkle with cheese. Top with remaining biscuits.
Bake at 350° for 20-25 minutes or until golden brown. Let stand for 10 minutes before inverting onto a serving plate.
