| 12 oz Refrigerated buttermilk flaky biscuits | | Olive oil | | 1 x Clove garlic, pressed | | 12 cup Tomato, seeded and chopped | | 1/4 cup Green bell pepper, chopped | | 1/4 cup Onion, chopped | | 1/4 tsp Dried oregano leaves | | 1/4 tsp Dried basil leaves | | 1/4 cup Fresh Parmesan cheese, grated |
| | Preheat oven to 400 F. Separate biscuits horizontally in half to form 20 biscuits. On 13 round baking stone |
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