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“Kids love this little flatbread - great to be served with pasta, chili and some soups and stews. I found this recipe in one of the cookbooks put out by the Best of Bridge - can count on recipes by those gals.”
READY IN:
20mins
SERVES:
6-8
YIELD:
1 flatbread
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté onion and butter until the onion is transparent.
  2. Meanwhile, combine the biscuit mix, 1/2 cup of grated cheese, and milk and beat until smooth. This will be sticky.
  3. Knead 10 times on floured board working in a small amount of flour if it is sticking too much.
  4. Butter 8 or 9 inch pie pan and also your hands; spread this mixture on the bottom of the pan.
  5. Combine the cup of grated cheddar and egg. Spread on crust,
  6. Sprinkle with onion-butter mixture and poppy seeds.
  7. Bake at 425°F for 20 minutes.
  8. To serve, cut in wedges.

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