This was the very first “recipe”that I was taught how to make in my very first home economicsclass…way back in the seventh grade. If memory serves me correctly,my mom let me try them out on the family that very same day atsupper.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Parmesan ParsleyPull-Aparts
1 (10-count) can regular or buttermilkrefrigerator biscuits.2 tablespoons butter1/4 cup freshly grated Parmesan cheese*1 1/2 teaspoons dried parsley leaves**
Makes 10 servings.
*It was the dried cheese in the green canthat the school (and my mom) supplied me with back then…nowa days, it’s only fresh Parmesan cheese for me…but if you wantto try the “original recipe”, then substitute with2 tablespoons of the canned Parmesan cheese.
**If you have fresh parsley on hand, byall means use it, increasing the amount to 2 tablespoons, otherwisethe dried variety works just fine for this simple recipe.
Nutritional Information Per Serving (1/10of recipe): 92.9 calories; 39% calories from fat; 4.1g totalfat; 8.3mg cholesterol; 354.3mg sodium; 43.7mg potassium; 11.6gcarbohydrates; 0.4g fiber; 0.1g sugar; 11.2g net carbs; 2.6gprotein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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