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

DIRECTIONS:

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 slightly. 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.

*Available in supermarket refrigerator cases

Thanks to the California Strawberry Commission for this great recipe.