Parmesan-Parsley Biscuit Flatbreads |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 (16.3-oz.) can refrigerated jumbo biscuits |
2 tablespoons olive oil |
1 tablespoon freshly grated parmesan cheese |
11/ teaspoon chopped fresh parsley |
pinch kosher salt |
pinch freshly ground pepper |
Directions:
1. Preheat oven to 400°. Separate biscuits into individual rounds. Pour 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 Parmesan cheese, parsley, kosher salt, and pepper. Bake at 400° for 10 to 12 minutes or until golden brown. Cut into strips.
2. 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.
3. For testing purposes only, we used Pillsbury Homestyle Buttermilk Grands! Refrigerated Biscuits.
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