Triple-Cheese Flatbread

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Prep Time: 10 min
Total Time: 35 min
Makes: 16 servings

Nutrition Information:
1 Serving: Calories 90 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 10mg; Sodium 240mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 0g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 2% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 16

Ingredients

  • 2 cups Original Bisquick® mix
  • 1/2 cup hot water
  • 2 tablespoons butter or margarine, melted
  • 1/4 cup shredded Cheddar cheese (1 oz)
  • 1/4 cup shredded Monterey Jack cheese (1 oz)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning, if desired

Preparation

Step 1

1. Heat oven to 450°F. In medium bowl, stir Bisquick mix and water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 60 times.
2. On ungreased cookie sheet, pat or roll dough into 12-inch square. Brush butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough.
3. Bake 10 to 12 minutes or until edges are golden brown. Serve warm.
High Altitude (3500-6500 ft): No change.

Variation
For additional color in this flavorful flatbread, mix 2 teaspoons parsley flakes with the cheese mixture.
Substitution
Instead of Parmesan cheese, use the shredded three-cheese blend of Parmesan, Romano and Asiago cheeses.
Success Hint
To make dough easier to pat onto the cookie sheet, dip fingers into Bisquick mix.

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