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Strawberry Breakfast Pizza
Yield: 5 Servings

1 package (7 1/2 ounces) refrigerated biscuits (10 biscuits)
1 orange
2 packages (3 ounces each) cream cheese, softened
4 teaspoons honey, divided
1 pint basket fresh California strawberries, stemmed and halved
Mint sprigs, for garnish

Preheat oven to 400 degrees. Stack 2 biscuits, roll out to a circle
about 6 inches in diameter, 1/8 inch thick. Place on ungreased
baking sheet. Prick all over with fork. Repeat with remaining
biscuits to make total of 5 circles. Bake until lightly browned,
6 to 8 minutes. Loosen biscuits and cool lightly. Meanwhile, finely
grate peel from orange.

In bowl beat cheese, peel and 2 teaspoons of the honey to blend
thoroughly, set aside. Juice orange into another bowl. Add strawberries
and the remaining 2 teaspoons of honey, toss. Increase oven
temperature to 425 degrees. Spread biscuits with cheese mixture to
within 1/2 inch of edges, dividing equally. Bake just until edges
of cheese brown lightly. Top with drained strawberries. Garnish
with mint sprigs. Serve immediately.

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