Hungry Jack Biscuit Mini-Focaccia Recipe
1/2 c. fresh basil leaves
1/4 c. fresh thyme sprigs
2 garlic cloves, chopped
1/4 tsp. salt if desired
1/4 c. olive oil or oil
1 (12oz.) can Hungry Jack refrigerated flaky biscuits
1/4 c. pine nuts
1/3 c. grated Parmesan
Heat oven to 400 degrees.
In blender container or food processor with metal blade, combine basil, thyme, garlic, salt, peppers and oil, blend until finely chopped, scraping down sides of container, if needed.
Separate dough into 10 biscuits.
On ungreased cookie sheets roll each biscuit to a 3 inch circle. Make several indentations with tops of biscuits.
Spread about 1 teaspoon basil mixture evenly over biscuit.
Sprinkle each biscuit evenly with 1 teaspoon pine nuts; press.
Sprinkle with cheese.
Bake 10-12 minutes or until biscuits are golden brown. Serve.
Makes 10 mini-focaccia
Serving Size: 1
Amount Per Serving:
Calories: 119Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 147mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 2g
© Dani Conde
Category: Bread and Rolls