Parmesan Onion Wedges

Tonight is the first time I've tried this recipe..and it turned out to be a real winner! It's definitely a "Mom, can you make this again some time?" kind of recipe!  This bread is loaded with onions on the top...so if you're a big fan of onions, this bread is for you!

Parmesan Onion Wedges
The Best of Country Cooking 2010
8 servings

2 cups biscuit/baking mix
2/3 cups milk
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
1/2 mayonnaise
1 tsp Italian Seasoning

In a small bowl, stir the biscuit mix and milk just until moistened.










Turn on to floured surface and gently knead 6 - 8 times. Roll out to an 11 in. circle; transfer to a greased 12 in. pizza pan. Build up edges slightly.
I do not own a 12 in. pizza pan, so I used a 6 x 9 inch pan. It worked perfectly!

Combine the mayo, onion





and Parmesan cheese.










Spread over dough.










Sprinkle with Italian Seasoning. It's pretty obvious that I used more than just a teaspoon of seasoning. I'm pretty sure it was close to a Tablespoon. We like flavor!


Bake at 400* for 15-20 minutes or until golden brown.
Cut in to wedges; serve warm.
Refrigerate leftovers.
8 servings

The onion topping will set as it cools.

Yum...and it smells so good baking!