3 cans (7.5 oz each) refrigerator biscuits
1/2 cup butter, melted
1 teaspoon garlic powder
1 cup grated Parmesan cheese
1/2 cup sharp grated cheese
Preheat oven to 350 F.
Cut each biscuit into fourths, dip in melted butter and place in a lightly greased bundt pan, layered
with grated cheeses. Bake for 25-30 minutes or until golden brown. Invert on serving plate and
serve with dipping sauce.
1 can (8 oz.) tomato sauce
1/4 teaspoon oregano leaves
1/8 teaspoon thyme, ground
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
3/4 teaspoon sugar
Combine all ingredients and heat.
Decrease Parmesan cheese to 1/4 cup; replace sharp cheese with 1-pound brick Mozzarella
cheese. Cut Mozzarella cheese into 1/2×1/2×4 inch sticks. Flatten each refrigerator biscuit and
wrap around one stick of cheese. Completely seal all edges of biscuit dough around cheese. Place
seam side down on lightly greased baking sheet. Brush each stick with butter mixed with garlic salt
(3 tablespoons softened butter, 1 teaspoon garlic salt), sprinkle with grated Parmesan cheese. Bake
at 425 F for 8-10 minutes or until golden brown.