On Wednesday, I will be posting the recipe that I made for March’s Crazy Cooking Challenge. This month’s assignment is for spaghetti. Today I am going to share a recipe that I often serve with Italian type dishes.
This is similar to the crescent post from last week but uses the large, canned biscuits such as Pillsbury Grands. I still am not sure that I can even call either a recipe. I usually buy the store brand of these unless the Grands are on sale. For best flavor use refrigerated Parmesan or Romano cheese. Those cheeses are much better than the shelf-stable kind.
These are very hearty, and one or two per person is usually plenty. Since there are eight biscuits in a can, this recipe will make 4 servings. The photos will show that I used the flakey type biscuit because I that is what I had on hand. Any type large biscuit can be used.
1/4 c. butter, melted
1/2 t. garlic powder
1 large clove garlic, minced
1 can large refrigerated biscuits such as Pillsbury Grands
1/4 c. grated Parmesan or Romano, the refrigerated kind
Combine melted butter, garlic powder and garlic. Open can of biscuits. Pat and stretch out one biscuit until it is about 4-5 inches in diameter. Lay biscuit on a greased jelly-roll pan. Brush biscuit with the melted butter. Sprinkle about 1 teaspoon cheese on top of the butter. Roll biscuit up jelly-roll style. Move biscuit out of the way and repeat the process with remaining biscuits. Brush the rolled up biscuits with more of the melted butter. Bake at 350 degrees 15 to 18 minutes until golden brown. Brush again with any melted butter that is left.