Pillsbury Italian Biscuit Flatbread |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This recipe came from Edith Shulman of Sedona AZ Bake-off Contest 32, 1986. She won $2,000. (I altered the recipe to include a little topping of Mozarella cheese). Ingredients:
1/3 cup mayonnaise |
1/3 cup grated parmesan cheese |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano leaves |
3 green onions, sliced thinly |
1 minced garlic clove |
1 (12 ounce) can pillsbury refrigerated biscuits |
mozzarella cheese (optional) |
Directions:
1. Heat oven to 400°F.
2. Combine all ingredients through garlic in a bowl.
3. Separate the biscuits. Split the biscuits into the top and bottom half of biscuit.
4. Flatten each biscuit on an ungreased cookie sheet.
5. Spread about 1 tbl or more of cheese mixture over each flattened biscuit round. Top with a bit of Mozarella cheese if desired.
6. Bake at 400 F for about 10 to 13 minutes or until golden brown.
7. Serve warm.
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