** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Mix baking mix and water until stiff dough forms.
3. Let stand 10 minutes. Turn dough onto surface well dusted with baking mix; gently roll in baking mix to coat.
4. Shape into ball; knead 60 times. Pat dough into an 11-inch square on ungreased cookie sheet.
5. Spread butter or margarine over dough. Mix remaining ingredients; sprinkle over dough.
6. Bake 10 to 12 minutes or until edges are light golden brown.
7. Serve warm. Dip slices in marinara sauce for an appetizer, serve as a complement to a meal of minestrone soup, or serve it alone as a light afternoon snack.
8. Posted on TNT by Mitch Spence (mjspence@aol.
9. com) NOTES : Made this early and refrigerated it.
10. Took out of frig 30 minutes before baking. Was just fine.
11. This recipe appeared in a magazine unrelated to cooking and had an error (calling for 2 cups instead of what I determined should be 2/3 cup water and hot water instead of very warm).
12. I think olive oil should be just fine in place of the butter, but haven't tried that yet.
13. I used a pastry brush to spread over the dough.
14. Nice with chowder or soup for dipping. You could mess about with the combination of cheeses and seasonings without any harm at all.
Comments on Bisquick Italian Flatbread Recipe:
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Posted by a Visitor - November 08, 2012
This is SO easy and versatile. I read the recipe wrong and added 1 cup of water to 2 cups bisquick and it was WAY too runny. I probably added another cup of Bisquick between trying to get the dough to stiffen and keeping it from sticking to my hands/surface during kneading. My suggestion is to add water in small increments until stiff dough is formed. I also used mozzarella instead of Monterrey because that is what I had on hand, and it was perfectly yummy. I would say this turned out to be a biscuit-like bread that would be awesome to soak up anything.
Posted by a Visitor - March 25, 2012
Very good recipe, I used olive oil and I put baking mix in freezer for about half hour, it was easier to work with, pizza dough works great too.
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Cheese allergies.
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