|No salt added tomato sauce||8 Ounce|
|Worcestershire sauce||1 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Ground chuck||1⁄2 Pound|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Refrigerated buttermilk||5 1⁄2 Ounce|
|Part skim mozzarella cheese||2 Ounce|
Combine tomato sauce, Worcestershire souce, garlic powder, basil, oregano, and marjoram in a small bowl; stir well.
Combine ground chuck, mushrooms, onion, and green pepper in a large skillet; cook over medium heat 5 minutes or until meat is browned, stirring to crumble meat.
Drain well in a colander; pat dry with paper rowels.
Split each biscuit in half, and place on an ungreased baking sheet; press each into a 3-inch circle.
Top each biscuit half with 1 tablespoon tomato sauce mixture; spoon 1 tablespoon meat mixture over each.
Sprinkle with cheese.
Bake at 425Â° for 10 minutes or until crusts are browned.