Parmesan-Parsley Biscuit Flatbreads
Preheat oven to 400°. Separate 1 (16.3-oz.) can refrigerated jumbo biscuits into individual rounds. Pour 2 Tbsp. olive oil onto a baking sheet. Dip both sides of each biscuit round in oil, and arrange on baking sheet. Using fingertips, press each biscuit into a 4-inch free-form flat circle. Sprinkle each flattened biscuit with 1 Tbsp. freshly grated Parmesan cheese, 1½ tsp. chopped fresh parsley, and a pinch of kosher salt and freshly ground pepper. Bake at 400° for 10 to 12 minutes or until golden brown. Cut into strips. Makes 8 servings. Prep: 15 min., Bake: 12 min.
Rosemary-Garlic Biscuit Flatbreads:
Omit the Parmesan cheese and parsley, and then prepare the recipe as directed. Sprinkle the biscuits evenly with 2 tsp. chopped fresh rosemary and 2 minced garlic cloves.
�?For testing purposes only, we used Pillsbury Homestyle Buttermilk Grands! Refrigerated Biscuits. |
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