Rosemary-Garlic Biscuit Flatbreads

Ingredients

• 16.3 oz biscuits refrigerated canned
• 2 teaspoons rosemary fresh chopped
• 2  garlic cloves minced
• 1 pinch kosher salt 
• 2 tablespoons olive oil 
• 1 pinch pepper freshly ground

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Separate 1 (3-oz.) can refrigerated jumbo biscuits into individual rounds.
3. Pour 2 Tbsp. 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 rosemary, garlic, kosher salt, and freshly ground pepper.
5. Bake at 400 for 10 to 12 minutes or until golden brown.
6. Cut into strips.
7. Note: For testing purposes only, we used Pillsbury Homestyle Buttermilk Grands! Refrigerated Biscuits.