Parmesan Parsley Biscuit Flatbreads

Sometimes a piece of bread can make the meal. But not just a tired piece of something or other. Bread with great flavor and interesting texture. It can really make an otherwise humdrum dinner quite the special occasion.

Now I know I risk accusations of hyperbole with the previous paragraph. Especially since my other half sullied this recipe's reputation by wondering if it were something from the despicable (at least in my book) Sandra Lee. And while it might appear to be just that (dang canned biscuits), it comes form that stalwart Southern Living. And as an avowed "not a bread person," I thought they were delicious. Try them and let me know what you think...

Parmesan Parsley Biscuit Flatbreads
Makes 8 servings.

1 (16.3-oz.) can refrigerated jumbo biscuits
2 tablespoons olive oil
1 tablespoon freshly grated Parmesan cheese
1 1/2 teaspoon chopped fresh parsley
pinch kosher salt
pinch freshly ground pepper

Preheat oven to 400°. Separate biscuits into individual rounds. Pour olive oil onto a baking sheet. Dip both sides of each biscuit round in oil, and arrange on baking sheet. Using fingertips, press each biscuit into a 4-inch free-form flat circle. Sprinkle each flattened biscuit with Parmesan cheese, parsley, kosher salt, and pepper. Bake at 400° for 10 to 12 minutes or until golden brown. Cut into strips.

Variation: Rosemary-Garlic Biscuit Flatbreads: Omit the Parmesan cheese and parsley, and then prepare the recipe as directed. Sprinkle the biscuits evenly with 2 tsp. chopped fresh rosemary and 2 minced garlic cloves.