Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
447
Calories
22g
Protein
23g
Fat
40g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (4½ oz) pkg reduced-fat refrigerator buttermilk biscuits
- 1½ tbsp low-sodium or regular tomato sauce
- scant ½ tsp Italian seasoning
- ½ tbsp grated Parmesan cheese
Directions
1
Preheat the oven to 450°F.
2
Spray a small baking sheet with nonstick spray coating.
3
Set aside.
4
In a custard cup, mix together the tomato sauce and Italian seasoning.
5
Set aside.
6
Open the biscuit carton and separate the biscuits.
7
Place them on the baking sheet.
8
With a small spoon, spread the tomato sauce and seasoning mixture on the biscuits, dividing the mixture evenly.
9
Bake in the center of the oven for 8 to 10 minutes or until golden.
10
Serve hot.
11
Leftovers will keep 1 to 2 days in the refrigerator, tightly wrapped.
Recipe sourced from
fandom