Savory: Tomato Herb Mini Loaves
Source of Recipe
Rini
List of Ingredients
2 packages (17.3 ounces each) refrigerated grand-size flaky biscuits (16 biscuits)
2 tablespoons butter or margarine, melted
1 garlic clove, pressed
1 tablespoon Rosemary Herb Seasoning Mix
3 plum tomatoes, sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese
Recipe
1. Preheat oven to 375�F. Separate biscuits; split each biscuit horizontally in half for a total of 32 biscuits. Set aside 4 of the biscuit halves. Arrange remaining 28 biscuit halves in 4 rows of 7 biscuits each on smooth side of cutting board (biscuits will be very close together).
2. Place butter and garlic a small micro-cooker. Microwave, covered, on HIGH 30 seconds or until melted. Lightly brush biscuits on cutting board with butter; sprinkle evenly with seasoning mix. Slice tomatoes. Place one tomato slice along top edge of each biscuit.
3. Beginning with one row, stack 7 biscuits on top of one another; top each stack with one of the 4 reserved biscuits. Carefully turn stack on its side. Place stack into mini loaf pan with tomato slices facing up. Repeat with remaining rows of biscuits, making a total of 4 loaves. Grate cheese over loaves.
4. Bake 30-35 minutes or until golden brown; remove to cooling rack. Remove loaves from pan; cool slightly. To serve, pull loaves apart or slice.
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 220, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 5 mg, Carbohydrate 27 g, Protein 5 g, Sodium 700 mg, Fiber 1 g
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