Sausage and Roasted Pepper Biscuit Cups

Preheat your oven to 375°F (190°C).

In a large skillet over medium-high heat, cook the Italian sausage, breaking it apart, until no longer pink. Drain any excess grease.

In a medium bowl, combine the cooked sausage, chopped roasted peppers, vodka sauce, and 1 cup of the shredded mozzarella cheese. Stir until well combined.

Separate the biscuit dough. Gently split each of the 8 biscuits in half horizontally to create 16 thinner rounds.

Gently stretch each biscuit round to be slightly wider. Press each round into a cup of a standard muffin tin, forming a cup shape.

Spoon the sausage mixture evenly into each biscuit cup, filling them to the top. Gently press the filling down with the back of a spoon.

Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of each cup.

Bake for 13-15 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.

While the cups are baking, chiffonade the fresh basil leaves.

Remove the biscuit cups from the oven. Garnish with grated Pecorino Romano cheese and fresh basil ribbons before serving.