Serves: 10
Total Calories: 196
Preheat oven to 400°. Coat a 12-inch non-stick fluted tube pan with non-stick spray.
In a small bowl, stir butter. Parmesan cheese, dried soup mix and parsley until blended.
Cut each biscuit in half. Drop pieces in Parmesan mixture, turning to coat. Arrange in tube pan. Drizzle with any remaining Parmesan mixture.
Bake for 15 minutes or until golden brown. Remove from pan and serve hot.
Serve with tomato soup or a salad such as seafood.
* Stir soup mixture before measuring.
This Pull-Apart Biscuit Ring recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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