BISCUIT FLAT BREAD

Do you ever need a quick side dish or a “go with” for that crockpot dinner? This “instant biscuit" type flat bread is quick, flavorful and something just a little different.

10 ounce tube of refrigerator (flaky) biscuits
½ cup mayonnaise
2/3 cup grated parmesan cheese (packed fairly tight)
¼ (level) teaspoon of dry basil leaves
¼ (level) teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops
1 clove of garlic (minced)
¼ teaspoon black pepper
Mix everything together well (except the biscuits) and set aside.
Separate refrigerator biscuits and roll each one out into a circle approximately 4” across. Using your fingers, press on the center of the biscuit’s a little more, leaving the outer edge just a little bit thicker than the center (like a pizza). Divide cheese mixture evenly between the biscuits and spread it around (staying back from the edge).Bake on UNgreased cookie sheet, at 350° for about 15 minutes or until golden.
NOTE: Change the kind of herbs if there is something you like better.
NOTE: I usually cook them for about 14½ minutes then turn the broiler on for about 30 seconds to give them just a little extra color (but watch them carefully).
NOTE: Don’t flour your counter before rolling out these biscuits.