Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Italian Biscuit Ring




Source of Recipe


Internet


List of Ingredients




1 (7.5-ounce) can refrigerated buttermilk biscuits
1/4 cup fat-free Italian dressing
1/4 cup (3/4 ounce) grated fat-free parmesan cheese
1/3 cup (1 1/2 ounces) shredded reduced-fat Mozzarella cheese
1 teaspoon dried parsley flakes

Recipe



Preheat oven to 425°. Spray a 9-inch pie plate with olive-oil-flavored cooking spray. Separate biscuits. Cut each into two pieces. Dip pieces into Italian dressing, then into Parmesan cheese. Place pieces in prepared pie plate. Sprinkle any remaining Parmesan cheese and Italian dressing evenly over biscuits. Evenly sprinkle Mozzarella cheese and parsley flakes over top. Bake 15-20 minutes. Cool slightly on a wire rack. Cut into six wedges.