Heirloom Tomato & Rosemary Flatbread

1 loaf Bridgford Demi-Loaf®, thawed (any flavor)
1 Tbsp garlic infused olive oil
2 Tbsp shaved Parmesan Cheese
1 tsp dried rosemary (or 1 tsp fresh)
¼ cup thinly sliced heirloom tomatoes

Preheat convection oven to 325°. On a lightly floured surface, roll thawed loaf into a flat, oval shape (6-8 inches). Transfer dough to lightly grease sheet pan. Dock the dough to prevent air bubbles. Coat the dough evenly with the olive oil; evenly sprinkle with Italian and rosemary seasoning, top with tomatoes and cheeses. Bake for 12- 15 minutes or until the crust is brown.


Berry Trifle

12 (2.25 oz) or 24 (1 oz) Bridgford Biscuits, thawed – White or Wheat
¼ cup rum or sherry
36 oz. red raspberry preserves (or other flavor)
6 cups prepared vanilla pudding
4 cups whipped topping

Take one 2.25 oz biscuit (or two, 1 oz biscuits) and place on cutting board. Slice biscuit(s) in half horizontally. Place biscuit halves cut size up on board. Drizzle ¼ teaspoon rum or sherry on each half. Spread each half with a thin layer raspberry preserves. Place one biscuit half (or two of the 1 oz biscuit halves) cut side up on dessert plate. Top with ¼ – ½ cup pudding and fresh berries. Place top half (or halves) of biscuit, cut side down on berries. Refrigerate for at least 2 hours before servings. Garnish generously with whipped cream.

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