Ingredients
-
1/3
-
1/3
-
1/4
-
1/4
-
3
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Pillsbury Italian Biscuit Flatbread, This recipe came from Edith Shulman of Sedona AZ Bake-off Contest 32, 1986 She won $2, 000! I found this on the Pillsbury website and really liked it and wanted to put it on Recipezaar for safekeeping (I altered the recipe to include a little topping of Mozarella cheese), Easy and tasty is right! we like more of a crispy texture so I baked for 15 minutes, I omitted the mozza cheese, didn’t need it this was wonderful as is, great for a quick snack and one I will make again soon, thanks for sharing Joy!, Very easy and tasty I did not use the mozza [didn’t have any] but my son and I ate up the whole batch
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oven to 400f. |
|
2
Done
|
Combine All Ingredients Through Garlic in a Bowl. |
|
3
Done
|
Separate the Biscuits. Split the Biscuits Into the Top and Bottom Half of Biscuit. |
|
4
Done
|
Flatten Each Biscuit on an Ungreased Cookie Sheet. |
|
5
Done
|
Spread About 1 Tbl or More of Cheese Mixture Over Each Flattened Biscuit Round. Top With a Bit of Mozarella Cheese If Desired. |
|
6
Done
|
Bake at 400 F For About 10 to 13 Minutes or Until Golden Brown. |
|
7
Done
|
Serve Warm. |
