Bisquick italian flatbread

Yield: 12 Servings

Measure Ingredient
2 cups Bisquick® baking mix
⅔ cup Very warm water; 120-130 deg
2 tablespoons Butter or margarine; melted
¼ cup Shredded cheddar cheese; (1 ounce)
¼ cup Shredded monterey jack cheese; (1 ounce)
¼ cup Grated parmesan cheese
2 teaspoons Parsley flakes
2 teaspoons Italian seasoning

Heat oven to 450.

Mix baking mix and water until stiff dough forms. Let stand 10 minutes.

Turn dough onto surface well dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 60 times. Pat dough into an 11-inch square on ungreased cookie sheet. Spread butter or margarine over dough.

Mix remaining ingredients; sprinkle over dough.

Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.

Dip slices in marinara sauce for an appetizer, serve as a complement to a meal of minestrone soup, or serve it alone as a light afternoon snack.

Posted on TNT by Mitch Spence (mjspence@...) NOTES : Made this early and refrigerated it. Took out of frig 30 minutes before baking. Was just fine. This recipe appeared in a magazine unrelated to cooking and had an error (calling for 2 cups instead of what I determined should be ⅔ cup water and hot water instead of very warm). I think olive oil should be just fine in place of the butter, but haven't tried that yet. I used a pastry brush to spread over the dough. Nice with chowder or soup for dipping. You could mess about with the combination of cheeses and seasonings without any harm at all.

Recipe by: Betty Crocker

Posted to TNT Recipes Digest by MJSpence <MJSpence@...> on Mar 13, 1998

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