Savory Italian Rounds

Welcome April Showers!

I love how fresh and green everything looks after a spring rain! My tulips are in full bloom, more of my other flowers are poking through every day and I am ready for the orioles to arrive. I love this time of year.  Great Grandpa Lloyd and I stayed with Amelia Saturday evening so the new parents could have a date night for their first anniversary! How much fun, she just slept and ate. I love to snuggle with new babies.

Today’s recipe is quick and easy. I used to make it frequently and then I forgot which book the recipe was in. I was so happy this week when I came across it while paging through a Taste of Home cookbook. I am anxious to make it soon and I know you will enjoy it. I generally serve these hot out of the oven, but the leftover ones are good at room temperature, too.
 
Savory Italian Rounds:
 Preheat oven to 400 degrees
2/3 cup grated parmesan cheese
1/2 cup mayonnaise, reduced-fat or fat-free mayonnaise is not recommended for this recipe
1/4 tsp dried basil
1/8 tsp garlic powder
1/8 tsp dried oregano
dash of onion salt
1 tube refrigerated buttermilk grand biscuits
 
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+ inch circles, spread about 1 Tablespoon mayonnaise mixture over each circle to within 1/2 inch of edge.

3. Bake at 400 degrees for 10-13 minutes or until golden brown, serve warm.

 These are especially good with an Italian menu or could be cut in wedges and used for appetizers.  Have a great week!