Friday, February 21, 2014
INSTANT ITALIAN FLAT BREAD
I cant tell you how many times Ive been asked for this recipe. They are quick to fix (out of ingredients that are always on hand) and they reheat well.
This super-simple recipe starts with a refrigerator biscuit that is rolled out flat and topped with a cheesy-herb mixture and baked. Its a great "go with" for any dinner..
.
.
10 ounce tube of refrigerator (flaky) biscuits
½ cup mayonnaise
2/3 cup grated Parmesan cheese (packed fairly tight)
¼ teaspoon of dry basil leaves
¼ teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops1 clove of garlic (minced)
¼ teaspoon black pepper
.
½ cup mayonnaise
2/3 cup grated Parmesan cheese (packed fairly tight)
¼ teaspoon of dry basil leaves
¼ teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops1 clove of garlic (minced)
¼ teaspoon black pepper
.
Mix everything together well (except the biscuits) and set aside. Separate refrigerator biscuits and roll each one out into a circle approximately 4” across.
.Using your fingers, press on the center of the biscuit’s a little more, leaving the outer edge just a little bit thicker than the center (like a pizza). Divide cheese mixture evenly between the biscuits and spread it around (staying back from the edge).
.Bake on lightly sprayed cookie sheet, at 350° for about 15 minutes or until golden around the edges.
..
..
NOTE: Change the kind of herbs if there is something you like better.
.
NOTE: I usually cook them for about 14½ minutes then turn the broiler on for about 30 seconds to give them just a little extra color (but watch them carefully). ..
NOTE: Don’t flour your counter before rolling out these biscuits.
.NOTE: Don’t flour your counter before rolling out these biscuits.
NOTE: Ive always used mayonnaise, Im sure how Miracle Whip would taste.
.
NOTE: Any style of refrigerator biscuit will work.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment