| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 12 | oz | Refrigerated buttermilk |
| flaky biscuits | ||
| Olive oil | ||
| 1 | Clove garlic, pressed | |
| 1/2 | c | Tomato, seeded and chopped |
| 1/4 | c | Green bell pepper, chopped |
| 1/4 | c | Onion, chopped |
| 1/4 | t | Dried oregano leaves |
| 1/4 | t | Dried basil leaves |
| 1/4 | c | Fresh Parmesan cheese |
| grated |
INSTRUCTIONS
Preheat oven to 400øF. Separate biscuits horizontally in half to form 20 biscuits. On 13" round baking stone, arrange 6 biscuits, with edges touching, in circle. Arrange remaining biscuits, edges touching, in another circle around center of ring of biscuits. Gently press biscuits together with fingers to seal, leaving outside edges scalloped for petal effect. Using kitchen spritzer, lightly spray biscuits with oil. Using garlic press, press garlic over biscuits; spread evenly. Using food chopper, chop tomato, bell pepper and onion; sprinkle evenly over biscuits along with oregano and basil. Bake 15 - 17 minutes or until edges are golden brown; remove from oven. Using cheese grater, immediately grate cheese over warm biscuits. To serve, pull biscuits apart. Yield: 20 biscuits Typed and Busted by Carriej999@AOL.com 5/98 Recipe by: Pampered Chef Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 9, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2045
Calories From Fat: 962
Total Fat: 109.8g
Cholesterol: 171.7mg
Sodium: 6139mg
Potassium: 1160.2mg
Carbohydrates: 170.8g
Fiber: 9.7g
Sugar: 31.7g
Protein: 99.8g