1 (14.5-ounce) can diced tomatoes

1/2 cup red wine

1 tablespoon minced oregano

2 garlic cloves, minced

Salt and pepper, to taste

1 (16-ounce) can store-bought biscuit dough

1/2-pound Italian sausage, casings removed

1 green bell pepper, seeded and diced

1 1/2 cups shredded mozzarella

1/4 cup grated Parmesan cheese

Preheat oven to 400°F. Place tomatoes, wine, oregano, and garlic in a small saucepan over medium heat; season with salt and pepper. Simmer for 30 minutes, stirring occasionally. Set aside and let cool.  Cut each piece of biscuit dough into thirds. Lightly grease 24 small (2-inch) tart shell tins and place a piece in the center of each. Gently press and spread dough along the bottom and up the sides of the tin. {Tip: If you don’t have small tart shell tins, use a muffin tin.} Press 1 tablespoon of the sausage into each piece of dough and top with a sprinkle of peppers. Toss mozzarella and half of the Parmesan in a small bowl and sprinkle mixture over top. Spoon 1 tablespoon of sauce over the cheeses and sprinkle with the remaining Parmesan. Bake for 25 to 30 minutes, or until cheese begins to bubble and crusts are golden brown. Let pizzas cool for a few minutes before removing from pans. Serve warm.