1 (7.5-ounce) can refrigerated buttermilk biscuits
1/4 cup fat-free Italian dressing
1/4 cup (3/4-ounces) grated fat-free parmesan cheese
1/3 cup (1 1/2 ounces) shredded reduced-fat Mozzarella cheese
1 teaspoon dried parsley flakes
Preheat oven to 425 degrees F. Spray a 9-inch pie plate with
olive-oil-flavored cooking spray. Separate biscuits. Cut each into two
pieces. Dip pieces into Italian dressing, then into Parmesan cheese.
Place pieces in prepared pie plate. Sprinkle any remaining Parmesan
cheese and Italian dressing evenly over biscuits. Evenly sprinkle
Mozzarella cheese and parsley flakes over top. Bake 15-20 minutes. Cool
slightly on a wire rack. Cut into six wedges