Savory Italian Rounds

Name: Savory Italian Rounds
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 servings.
Cuisine: Italian Bread Recipes, Italian Recipes, Italian Vegetarian Recipes
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

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

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

Directions

In a small bowl, combine the first seven ingredients. Separate biscuits and place on two ungreased baking sheets. Let stand for 5 minutes.
Flatten biscuits into 4-in. circles. Spread about 1 tablespoon mayonnaise mixture over each circle to within 1/2 in. of edge.
Bake at 400° for 10-13 minutes or until golden brown. Serve warm.

Editor's Note

Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Nutrition Facts

1 each: 187 calories, 11g fat (2g saturated fat), 8mg cholesterol, 484mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 5g protein.

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Reviews

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Average Rating:

wunsagin

May 5, 2018

No one here really cared for the 'biscuit' taste, it just didn't work with the ingredients. I think the mixture would be really good on bread sticks though.
Joscy

Feb 16, 2014

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

May 16, 2009

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