Title: Bisquick italian flatbread
 Categories: Breads
      Yield: 12 Servings
 
      2 c  Bisquick® baking mix
    2/3 c  Very warm water; 120-130 deg
      2 tb Butter or margarine; melted
    1/4 c  Shredded cheddar cheese; (1
           -ounce)
    1/4 c  Shredded monterey jack
           -cheese; (1 ounce)
    1/4 c  Grated parmesan cheese
      2 ts Parsley flakes
      2 ts Italian seasoning
 
  Heat oven to 450.
  
  Mix baking mix and water until stiff dough forms. Let stand 10
  minutes. Turn dough onto surface well dusted with baking mix; gently
  roll in baking mix to coat. Shape into ball; knead 60 times. Pat
  dough into an 11-inch square on ungreased cookie sheet. Spread butter
  or margarine over dough.
  
  Mix remaining ingredients; sprinkle over dough.
  
  Bake 10 to 12 minutes or until edges are light golden brown. Serve
  warm.
  
  Dip slices in marinara sauce for an appetizer, serve as a complement
  to a meal of minestrone soup, or serve it alone as a light afternoon
  snack.
  
  Posted on TNT by Mitch Spence (mjspence@aol.com)
  
  NOTES : Made this early and refrigerated it. Took out of frig 30
  minutes before baking. Was just fine. This recipe appeared in a
  magazine unrelated to cooking and had an error (calling for 2 cups
  instead of what I determined should be 2/3 cup water and hot water
  instead of very warm). I think olive oil should be just fine in place
  of the butter, but haven't tried that yet. I used a pastry brush to
  spread over the dough. Nice with chowder or soup for dipping. You
  could mess about with the combination of cheeses and seasonings
  without any harm at all. Recipe