Name: Bisquick Italian Flatbread
Ingredients: 2 c Bisquick® baking mix; 2/3 c Very warm water; 120-130 deg; 2 tb Butter or margarine; melted; 1/4 c Shredded cheddar cheese; (1 ounce); 1/4 c Shredded monterey jack cheese; (1 ounce); 1/4 c Grated parmesan cheese; 2 ts Parsley flakes; 2 ts Italian seasoning

A ministry mentor, John MacArthur, has said to me on numerous occasions that “when a man falls, he doesn’t fall far.” In other words, a serious breach of leadership integrity does not occur in a vacuum. Men who have, by the grace of God, forged a pattern of moral veracity are not suddenly seduced by a life of lies and hypocrisy. Betrayal of this sort slowly percolates out of the heart over time with a host of smaller, virtually undetected compromises. When an integrity scandal breaks, the fall of that leader is more like a short hop!

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Breads	12	Servings

INGREDIENTS

2	c	Bisquick® baking mix
2/3	c	Very warm water; 120-130 deg
2	tb	Butter or margarine; melted
1/4	c	Shredded cheddar cheese; (1 ounce)
1/4	c	Shredded monterey jack cheese; (1 ounce)
1/4	c	Grated parmesan cheese
2	ts	Parsley flakes
2	ts	Italian seasoning

INSTRUCTIONS

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@aol.com)
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 2/3 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@aol.com> on Mar 13, 1998

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