italian flatbread
- Categories
- Bread
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Bisquick original baking mix |
| ½ cup | Hot water |
| 2 tablespoons | Margarine or butter; melted |
| ¼ cup | Shredded Cheddar cheese |
| ¼ cup | Shredded Monterey Jack cheese |
| ¼ cup | Grated Parmesan cheese |
| 2 teaspoons | Parsley flakes |
| ½ teaspoon | Italian seasoning |
HEAT oven to 450 degrees. Mix baking mix and hot water until stiff dough forms. Let stand 10 minutes. Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 60 times.
PAT dough into 11-inch square on ungreased cookie sheet. Spread margarine over dough. Mix remaining ingredients; sprinkle over dough.
BAKE 10 to 12 minutes or until edges are light golden brown. Serve warm.
12 to 16 servings.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .
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