Italianbiscuitflatbread Recipes

ITALIAN FLATBREAD

Steps:

• Heat oven to 450°F. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 60 times.
• Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough.
• Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.

ITALIAN BISCUIT FLATBREAD

Steps:

• Heat oven to 400 degrees.
• In a small bowl combine mayonnaise, cheese, basil, oregano, green onion and garlic.
• Separate dough into 10 biscuits.
• On an ungreased cookie sheets, press or roll each biscuit to a 4 inch circle.
• Spread approximately 1 tablespoon of the cheese mixture over each of the circles to within 1/4 inch of edge.
• Bake for 10- 13 minutes or until golden brown.

ITALIAN BISCUIT FLAT BREAD

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, mix all ingredients together except for the biscuits (and paprika and parsley, if using). Set aside.
• Separate the biscuit dough into 8 biscuits.
• On an ungreased work surface, press or roll (with rolling pin) each biscuit out into a 4 inch circle. Place biscuit rounds 1" apart onto ungreased baking sheet.
• Spread 1 TBSP of the cheese mixture onto each biscuit (to the edges).
• *If desired, sprinkle the top of the cheese mixture with dried parsley and paprika before baking.
• Bake for 10-13 minutes in a preheated 400 degree oven, or until cheese bubbles and begins to slightly turn golden color on top.
• Remove flat breads from baking sheet; serve, and enjoy!

ITALIAN BISCUIT FLATBREAD

Steps:

• Heat oven to 400°F. In small bowl, combine mayonnaise and Parmesan cheese stir in basil, oregano, green onions and garlic. Separate dough into 10 biscuits. On ungreased cookie sheets, press or roll out each biscuit to 4-inch circle. Spread about 1 tablespoon cheese mixture over each circle to within 1/4 inch of edge. Bake at 400°F. for 10 to 13 minutes or until golden brown. Serve warm.Nutrition Per Serving: Calories 180 Protein 4g Carbohydrate 15g Fat 11g Sodium 460mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ITALIAN BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
• Whisk together the oil, egg, and buttermilk in a small bowl.
• In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
• Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.

PILLSBURY ITALIAN BISCUIT FLATBREAD

Steps:

• Heat oven to 400°F.
• Combine all ingredients through garlic in a bowl.
• Separate the biscuits. Split the biscuits into the top and bottom half of biscuit.
• Flatten each biscuit on an ungreased cookie sheet.
• Spread about 1 tbl or more of cheese mixture over each flattened biscuit round. Top with a bit of Mozarella cheese if desired.
• Bake at 400 F for about 10 to 13 minutes or until golden brown.
• Serve warm.

ITALIAN BISCUIT FLATBREAD

Steps:

• Preheat oven to 400°F.
• Combine first 6 ingredients in medium bowl. Separate dough into individual biscuits. Flatten each to 5-inch-diameter circle using fingers. Arrange 1 inch apart on cookie sheet. Spread 1 generous tablespoon cheese mixture on each biscuit to within 1/4 inch of edges. Bake until golden brown, about 12 minutes. Serve warm.

ITALIAN FLATBREADS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.

CLASSIC TUSCAN FLATBREAD

Steps:

• Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.
• Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well. Using fork, stir until dough comes together. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes. Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
• Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
• Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt. Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.