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Recipe of the month

Greek Wrap

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Ingredients:
2 cans large refrigerated biscuits (8 per can)
1/2 cup butter, melted
1 tablespoon Italian seasoning
1/3 cup Parmesan cheese

Directions: Preheat oven to 375°F.

Lightly coat a Bundt pan with baking spray.

Combine butter, seasoning and cheese in bowl. Lightly dip one side of the biscuit into the butter mixture and place butter-side down in Bundt pan. Continue to layer all of the biscuits. Bake 25 to 30 minutes. If the top biscuits become too brown, lay a piece of aluminum foil over top, shiny-side up.

Set pan on cooling rack for 10 minutes. Invert onto serving plate or basket. Serve immediately.

Servings: 16

Calories/Serving: 158

Nutrition: One serving provides approximately: 158 calories; 3 g protein; 14 g carbohydrates; 0 g fiber; 10 g fat (5 g saturated); 16 mg cholesterol; 0 mcg folate; 1 mg iron; 434 mg sodium.

Source: Wheat Foods Council

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Recipe Details