Italian biscuit flatbread

Yield: 1 servings

Measure Ingredient
⅔ cup Grated Romano
½ cup Mayonnaise
4 \N Green onions; chopped
½ teaspoon Garlic powder
¼ teaspoon Dried basil; crumbled
¼ teaspoon Dried oregano; crumbled
1 \N 10 ounce pac refrigerated biscuit
\N \N ; dough

Preheat oven to 400F.

Combine first 6 ingredients in medium bowl. Separate dough into individual biscuits. Flatten each to 5-inch-diameter circle using fingers. Arrange 1 inch apart on cookie sheet. Spread 1 generous tablespoon cheese mixture on each biscuit to within ¼ inch of edges. Bake until golden brown, about 12 minutes. Serve warm.

Makes 10.

Bon Appetit March 1990

Converted by MC_Buster.

NOTES : A savory onion-cheese spread turns ordinary packaged biscuit dough into inspired mini appetizer "pizzas." Converted by MM_Buster v2.0l.

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