1 ct. refrigerated buttermilk biscuits
1 garlic clove
1/4 c. green bell pepper, chopped
1/4 t. dried oregano
1/4 c. Parmesan cheese, grated
olive oil
1/2 c. tomato, seeded and chopped
1/4 c. chopped onion
1/4 t. dried basil
Preheat oven to 400. Separate biscuits horizontally in half to form 20 biscuits. On a 13" round baking stone, arrange 6 biscuits, with edges touching, in a circle. Arrange remaining biscuits, edges touching in another circle around the center ring of biscuits. Gently press biscuits together to seal. Spray or brush biscuits with oil. Press garlic evenly over biscuits. Sprinkle inion, pepper, and tomato evenly on top. Add basil and oregano. Bake for 15-17 minutes or until edges are golden brown. Pull biscuits apart to serve.
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