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| 1 | can | refrigerator biscuits | |
| 2 | tablespoons | butter | |
| 1/8 | teaspoon | garlic salt | |
| 1/3 | cup | parmesan, parmigiano-reggiano cheese, grated |
Preheat sandwich maker.
Cut each of the 10 biscuits into 4 pieces.
Combine melted butter and garlic salt in one small dish.
Measure cheese into a second dish.
Dip each piece into melted butter and roll in Parmesan cheese.
Set aside until all are ready. Place 5 tiny pieces in each of the eight pockets.
Close lid and bake 5 minutes or until biscuits are golden brown.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 112mg | 5% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 3% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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