1 package (7 1/2-ounces) refrigerated biscuits
2 packages (3 ounces each) cream cheese, softened
4 teaspoons honey, divided
2 cups strawberries, stemmed and halved
Mint sprigs, optional
1. Preheat oven to 400? F.
2. Separate biscuits, making 5 stacks of 2 biscuits each. Roll each stack out to a circle about 6 inches in diameter, 1/8 inch thick. Place each circle on an ungreased baking sheet. Prick all over with fork. Bake until lightly browned, 6 to 8 minutes. Loosen biscuits and cool slightly. Increase oven temperature to 425? F.
3. Meanwhile, finely grate peel from orange. In a small bowl, with a fork, combine cheese, orange peel and 2 teaspoons of the honey; set aside.
4. In another small bowl, juice orange. Add strawberries and the remaining 2 teaspoons of honey; toss. Spread each biscuit with cheese mixture to within 1/2 inch of edges, dividing equally. Bake until edges of cheese brown lightly.
5. Drain strawberries. Top biscuits with strawberries. Garnish with mint sprigs, if desired. Serve immediately.
Using refrigerated biscuits makes this breakfast pizza a cinch to make. You will find them in your grocery store refrigerator cases.