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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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I love making these in my mini loaf pan. Yet another Pampered Chef recipe that I love. Ingredients:
2 packages (17.3 oz each) refrigerated grand-size flaky biscuits (16 biscuits) |
2 t butter or margarine, melted |
1 garlic clove, pressed |
1t rosemary herb seasoning, or italian seasoning |
3 plum tomatoes, sliced |
1/4 cup grated fresh parmesan cheese |
Directions:
1. Preheat oven to 375.
2. Separate biscuits; split each biscuit horizontally in half for a total of 32 biscuits.
3. Set aside 4 of the biscuit halves.
4. Arrange remaining 28 biscuit halves in 4 rows of 7 biscuits each.
5. Place butter and pressed garlic in a microwave safe bowl and melt butter.
6. Lightly brush biscuits with butter; sprinkle evenly with seasoning mix.
7. Slice tomatoes and place one tomato slice along top edge of each biscuit.
8. Beginning with one row, stack 7 biscuits on top of one another; top each stack with one of the 4 reserved biscuits.
9. Carefully turn stack on its side and place into a mini loaf pan with tomato slices facing up.
10. Repeat with remaining rows of biscuits, making a total of 4 loaves.
11. Grate cheese over loaves and bake 30-35 minutes or until golden brown.
12. Remove from pans and place on a cooling rack and cool slightly.
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