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ITALIAN CHEESE BREADitalian cheese bread

Servings: 16


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


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.

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.

Recipe courtesy of the Wheat Foods Council

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