Savory Italian Rounds Recipe
Savory Italian Rounds Recipe photo by Taste of Home

Savory Italian Rounds Recipe

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A friend gave me the recipe for these cheesy golden round years ago. She said her dad used to make them for her when she was little. Because they're a snap to put together, I frequently fix them for my family during the week...and for company on the weekends. -Donna Ebert, Jackson, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

Ingredients

  • 2/3 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon dried oregano
  • Dash onion salt
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Nutritional Facts

1 serving (1 each) equals 187 calories, 11 g fat (2 g saturated fat), 8 mg cholesterol, 484 mg sodium, 16 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. In a small bowl, combine the first seven ingredients. Separate biscuits and place on two ungreased baking sheets. Let stand for 5 minutes.
  2. Flatten biscuits into 4-in. circles. Spread about 1 tablespoon mayonnaise mixture over each circle to within 1/2 in. of edge.
  3. Bake at 400° for 10-13 minutes or until golden brown. Serve warm. Yield: 10 servings.
Originally published as Savory Italian Rounds in Quick Cooking November/December 1999, p27

Nutritional Facts

1 serving (1 each) equals 187 calories, 11 g fat (2 g saturated fat), 8 mg cholesterol, 484 mg sodium, 16 g carbohydrate, trace fiber, 5 g protein.

Reviews for Savory Italian Rounds

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
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MY REVIEW
Reviewed Feb. 16, 2014

MGoodness, making these again today to go along with Bow Tie Ham Bake. K.

MY REVIEW
Reviewed Apr. 28, 2012

A family favorite! I typically make these with garlic powder, since I find them too salty otherwise. But the flavor and texture is delicious. We even love them cold the next day.

MY REVIEW
Reviewed May. 16, 2009

Nice upgrade from plain refrigerated biscuits. I will, however, cut back a little on the Parmesan next time.

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