Hungry Jack Biscuit Mini-Focaccia Recipe
Yield:
10
Prep Time:
half-hour
Cook dinner Time:
12 minutes
Whole Time:
42 minutes
Components
1/2 c. recent basil leaves
1/4 c. recent thyme sprigs
2 garlic cloves, chopped
1/4 tsp. salt if desired
Sprint pepper
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
Directions
Warmth oven to 400 levels.
In blender container or meals processor with metallic blade, mix basil, thyme, garlic, salt, peppers and oil, mix till finely chopped, scraping down sides of container, if wanted.
Separate dough into 10 biscuits.
On ungreased cookie sheets roll every biscuit to a 3 inch circle. Make a number of indentations with tops of biscuits.
Unfold about 1 teaspoon basil combination evenly over biscuit.
Sprinkle every biscuit evenly with 1 teaspoon pine nuts; press.
Sprinkle with cheese.
Bake 10-12 minutes or till biscuits are golden brown. Serve.
Makes 10 mini-focaccia
Diet Data:
Yield: 10
Serving Dimension: 1
Quantity Per Serving:
Energy: 119Total Fats: 11gSaturated Fats: 2gTrans Fats: 0gUnsaturated Fats: 8gCholesterol: 3mgSodium: 147mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 2g
© Dani Conde
Class: Bread and Rolls
