Italian flatbread

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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