1. Remove biscuits from tubes and allow to come to room temperature.
2. Cover baking sheet with non-stick foil and apply a non-stick cooking spray.
3. Placing 10 biscuits on each sheet, press with your fingers to flatten and stretch out the biscuit until it’s flat like a pancake at around 3.5 inches in diameter.

For the pear, apricot and brie topping:

1. Slice the pear into thin strips and place in a bowl with the juice of one lemon (to avoid browning).
2. Place 1 ½ tbsp of apricot pie filling atop the dough, then two pieces of sliced brie (approx. 2 inches long and ¼ inch thick), and then with 3 to 4 pieces of pear.
3. Bake at 350 degrees for 25 minutes.

For the cheese, tomato and olives topping:

1. Place 2 tbsp of tomato sauce atop a biscuit. Smear across the entire surface, as close to the edge as possible without spilling over.
2. Top with 2 tbsp ball of mozzarella cheese placed towards center, and then with 2 or 3 olives.

For the pesto, goat cheese and mushrooms topping:

1. Slice sundried tomatoes into small strips.
2. Place about 2 tbsp of pesto sauce atop each biscuit.
3. Place two mushrooms and 3-4 crumbles of goat cheese and sundried tomato on top.
4. Bake at 350 degrees for 25 minutes.