Italian Biscuit Flatbread


  • 2/3 cup grated Romano
  • 1 10-ounce package refrigerated biscuit dough
  • ¼ teaspoon dried oregano
  • ½ cup mayonnaise
  • ¼ teaspoon dried basil
  • 4 green onions
  • ½ teaspoon garlic powder

Preheat oven to 400°F. Combine first 6 ingredients in medium bowl. Separate dough into individual biscuits. Flatten each to 5-inch-diameter circle using fingers. Arrange 1 inch apart on cookie sheet. Spread 1 generous tablespoon cheese mixture on each biscuit to within 1/4 inch of edges. Bake unt...

View full recipe at Epicurious


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