Italian Biscuit Flatbread
- 2/3 cup grated Romano
- 1/2 cup mayonnaise
- 4 green onions chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried basil crumbled
- 1/4 teaspoon dried oregano crumbled
- 1 package refrigerated biscuit dough - (10 oz)
Preheat oven to 400 degrees.
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.
This recipe yields 10 flatbreads.