The herby goodness of my favorite sauce shines in this nostalgic bread recipe that comes together quickly, thanks to refrigerated biscuits. Serve warm alongside Italian entrees or, with marinara for dipping, as an appetizer.
—Eden Dranger, Los Angeles, CA
Prep: 20 min. • Bake: 20 min. • Makes: 12 servings
1/4 cup minced fresh parsley
1/4 cup olive oil
2 Tbsp. minced fresh oregano
1 Tbsp. white wine vinegar
2 garlic cloves
3/4 tsp. kosher salt
1/4 tsp. ground cumin
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
2 tubes (12 oz. each) refrigerated buttermilk biscuits
1. In a shallow bowl, combine first nine ingredients. Cut each biscuit in half and shape into a ball. Roll in herb mixture.
2. Place biscuit pieces in a greased 10-in. fluted tube pan. Bake bread at 375° for 18-22 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate.
Per Serving: 1 serving equals 179 cal., 6g fat (1g sat. fat), 0 chol., 603mg sodium, 27g carb. (trace sugars, trace fiber), 5g pro.