Parmesan-Parsley Biscuit Flatbreads – a delicious recipe with olive oil, Parmesan cheese, parsley, kosher salt, freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0. Separate biscuits into individual rounds. Pour olive oil onto a baking sheet. Dip both sides of each biscuit round in oil, and arrange on baking sheet. Using fingertips, press each biscuit into a 4-inch free-form flat circle. Sprinkle each flattened biscuit with Parmesan cheese, parsley, kosher salt, and pepper. Bake at 400u00b0 for 10 to 12 minutes or until golden brown. Cut into strips.
2
Rosemary-Garlic Biscuit Flatbreads: Omit the Parmesan cheese and parsley, and then prepare the recipe as directed. Sprinkle the biscuits evenly with 2 tsp. chopped fresh rosemary and 2 minced garlic cloves.
3
For testing purposes only, we used Pillsbury Homestyle Buttermilk Grands! Refrigerated Biscuits.
181
kcal
Calories
11
g
Fat
17
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (16.3-oz.) can refrigerated jumbo biscuits, 2 tablespoons olive oil, 1 tablespoon freshly grated Parmesan cheese, 11/ teaspoon chopped fresh parsley, and more.
Yes, Parmesan-Parsley Biscuit Flatbreads falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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