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.
|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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