Parmesan-Parsley Biscuit Flatbreads

Ingredients

• 16.3 oz biscuits refrigerated canned
• 1 pinch kosher salt 
• 2 tablespoons olive oil 
• 1 tablespoon parmesan cheese freshly grated
• 1 teaspoon parsley fresh chopped
• 1 pinch pepper freshly ground

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Separate biscuits into individual rounds.
3. 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.
4. Sprinkle each flattened biscuit with Parmesan cheese, parsley, kosher salt, and pepper.
5. Bake at 400 for 10 to 12 minutes or until golden brown.
6. Cut into strips.
7. Rosemary-Garlic Biscuit Flatbreads: Omit the Parmesan cheese and parsley, and then prepare the recipe as directed.
8. Sprinkle the biscuits evenly with 2 tsp. chopped fresh rosemary and 2 minced garlic cloves.
9. For testing purposes only, we used Pillsbury Homestyle Buttermilk Grands! Refrigerated Biscuits.