Parmesan-Parsley Biscuit Flatbreads

Ingredients

• 1 (16.3-oz.) can refrigerated jumbo biscuits
• 2 tablespoons olive oil
• 1 tablespoon freshly grated Parmesan cheese
• 11/ teaspoon chopped fresh parsley
• pinch kosher salt
• pinch freshly ground pepper

Preparation

1. 1. Preheat oven to 400°. Separate biscuits into individual rounds. Pour olive oil onto a baking sheet. Dip both sides of each biscuit round in oil, and arrange on baking sheet. Using fingertips, press each biscuit into a 4-inch free-form flat circle. Sprinkle each flattened biscuit with Parmesan cheese, parsley, kosher salt, and pepper. Bake at 400° for 10 to 12 minutes or until golden brown. Cut into strips.
2. Rosemary-Garlic Biscuit Flatbreads: Omit the Parmesan cheese and parsley, and then prepare the recipe as directed. Sprinkle the biscuits evenly with 2 tsp. chopped fresh rosemary and 2 minced garlic cloves.
3. For testing purposes only, we used Pillsbury Homestyle Buttermilk Grands! Refrigerated Biscuits.