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Italian Biscuit Flatbread |
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Serves: 10
Print this Recipe
Edith L. Shulman - Grapevine, Texas
Bake-Off® Contest 32, 1986 Prize Winner
This is an easy-to-make version of the Italian hearth bread, focaccia.
1/3 cup mayonnaise or salad dressing
1/3 cup grated Parmesan cheese
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
3 green onions, sliced
1 garlic clove, minced or 1/8 teaspoon garlic powder
1 (12-ounce) can flaky refrigerated biscuits
Heat oven to 400°F. In small bowl, combine mayonnaise and Parmesan cheese; stir in basil, oregano, green onions and garlic. Separate dough into 10 biscuits. On ungreased cookie sheets, press or roll out each biscuit to 4-inch circle. Spread about 1 tablespoon cheese mixture over each circle to within 1/4 inch of edge. Bake at 400°F. for 10 to 13 minutes or until golden brown. Serve warm.
Nutrition Per Serving: Calories 180; Protein 4g; Carbohydrate 15g; Fat 11g; Sodium 460mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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01: Soups, Sandwiches and Snacks
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