| |
| INGREDIENTS |
| 1 pkg. |
reduced fat, refrigerator buttermilk biscuits |
| 1½ tbsp. |
low sodium tomato sauce |
| ½ tsp. |
Italian seasoning |
| ½ tbsp. |
grated Parmesan cheese |
|
|
|
| RECIPE |
-
Preheat oven to 450°F. Spray a baking sheet with non fat cooking spray. Set aside.
-
In a custard cup, mix together the tomato sauce and Italian seasoning. Set aside.
-
Open and separate the refrigerator biscuits. Place them on the cooking sheet.
-
Using a small spoon, spread the tomato sauce and seasoning mixture on the biscuits, dividing the mixture evenly.
-
Bake in the oven for 8-10 minutes or until golden. Serve hot.
(Note: Leftover biscuits will keep in the refrigerator for 1-2 days, if tightly wrapped).
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 biscuit
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
54 |
|
| Total Fat |
1 g |
|
| Sodium |
305 mg |
|
| Total Carbohydrates |
10 g |
|
| Fiber |
1 g |
|
| Protein |
2 g |
|
|
|
