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Add a photoServings: 12
Ingredients
- 2 c. Bisquick baking mix
- 2/3 c. Very hot water, 120-130 deg
- 2 Tbsp. Butter or possibly margarine, melted
- 1/4 c. Shredded cheddar cheese, (1 oz)
- 1/4 c. Shredded monterey jack cheese, (1 oz)
- 1/4 c. Grated parmesan cheese
- 2 tsp Parsley flakes
- 2 tsp Italian seasoning
Directions
- Heat oven to 450.
- Mix baking mix and water till stiff dough forms. Let stand 10 min.
- Turn dough onto surface well dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 60 times. Pat dough into an 11-inch square on ungreased cookie sheet. Spread butter or possibly margarine over dough.
- Mix remaining ingredients; sprinkle over dough.
- Bake 10 to 12 min or possibly till edges are light golden. Serve hot.
- Dip slices in marinara sauce for an appetizer, serve as a complement to a meal of minestrone soup, or possibly serve it alone as a light afternoon snack.
- NOTES : Made this early and refrigerated it. Took out of frig 30 min before baking. Was just fine.
- to cooking and had an error (calling for 2 c. instead of what I determined should be 2/3 c. water and warm water instead of very hot). I think extra virgin olive oil should be just fine in place of the butter, but haven't tried which yet. I used a pastry brush to spread over the dough. Nice with chowder or possibly soup for dipping. You could mess about with the combination of cheeses and seasonings without any harm at all.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 133 | |
| Calories from Fat 65 | 49% |
| Total Fat 7.34g | 9% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 337mg | 14% |
| Potassium 46mg | 1% |
| Total Carbs 12.96g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.4g | 2% |
| Protein 3.74g | 6% |
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