1 package (7 1/2 ounces) refrigerated biscuits (10 biscuits)
1 package (8 ounces) light cream cheese, softened
5 teaspoons honey, divided
1 pint basket fresh California strawberries, stemmed and halved
Preheat oven to 400 degrees. Stack 2 biscuits; roll out to a 6-inch circle, 1/8 inch thick. Place on un greased baking sheet. Prick all over with fork. Repeat with remaining biscuits to make 5 circles in all. Bake until golden, 6 to 8 minutes; loosen and cool. Meanwhile, finely grate peel from orange. In a small bowl, mix cheese, peel and 3 teaspoons of honey until blended; set aside. Juice the orange. In a large bowl, add strawberries, juice and the remaining honey and toss. Increase oven temperature to 425 degrees. Spread biscuits with cheese to within 1/2 inch of edges. Bake until cheese edges brown lightly. Top with drained strawberries. Serve warm.
Makes 5 servings
California Strawberry Commission, 41 Hanger Way, P.O. Box 269, Watsonville, CA 95077. Tel: 415-984-2268; Fax: 415-984-2293.