This recipe is from: The Pampered Chef
1 (12 ounce) package refrigerated buttermilk flaky biscuits
Olive oil
1 garlic clove, pressed
1/2 cup tomato, chopped
1/2 teaspoon Italian seasoning
1 ounce (1/4 cup) fresh Parmesan cheese, grated
Heat oven to 400 degrees F.
Separate biscuits in half horizontally to form 20 biscuits. On 13-inch Round Baking Stone, arrange six biscuits, with edges touching, in circle. Arrange remaining biscuits, edges touching, in another circle around center ring of biscuits. Gently press biscuits together with fingers to seal, leaving outside edges scalloped for petal effect. Using Kitchen Spritzer, lightly spray biscuits with oil.
Using Garlic Press, press garlic over biscuits; spread evenly. Using Food Chopper, chop tomato, green pepper and onion; sprinkle evenly over biscuits along with oregano and basil. Bake 15 to 17 minutes or until edges are golden brown; remove from oven. Using Deluxe Cheese Grater, immediately grate cheese over warm biscuits.
To serve, pull biscuits apart.
1 (12 ounce) package refrigerated buttermilk flaky biscuits
Olive oil
1 garlic clove, pressed
1/2 cup tomato, chopped
1/2 teaspoon Italian seasoning
1 ounce (1/4 cup) fresh Parmesan cheese, grated
Heat oven to 400 degrees F.
Separate biscuits in half horizontally to form 20 biscuits. On 13-inch Round Baking Stone, arrange six biscuits, with edges touching, in circle. Arrange remaining biscuits, edges touching, in another circle around center ring of biscuits. Gently press biscuits together with fingers to seal, leaving outside edges scalloped for petal effect. Using Kitchen Spritzer, lightly spray biscuits with oil.
Using Garlic Press, press garlic over biscuits; spread evenly. Using Food Chopper, chop tomato, green pepper and onion; sprinkle evenly over biscuits along with oregano and basil. Bake 15 to 17 minutes or until edges are golden brown; remove from oven. Using Deluxe Cheese Grater, immediately grate cheese over warm biscuits.
To serve, pull biscuits apart.
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