Italian Biscuit Ring

Italian Biscuit Ring

1 7.5 oz can refrigerated buttermilk biscuits (lower fat)
1/4 cup fat-free Italian dressing
1/4 cup grated fat-free parmesan cheese -- (3/4 ounce)
1/3 cup shredded reduced-fat Mozzarella cheese -- (1 1/2 ounces)
1 teaspoon dried parsley flakes

Preheat oven to 425F. Spray a 9-inch pie plate with olive-oil-flavored cooking spray. Separate biscuits. Cut each into two pieces. Dip pieces into Italian dressing, then into Parmesan cheese. Place pieces in prepared pie plate. Sprinkle any remaining Parmesan cheese and Italian dressing evenly over biscuits. Evenly sprinkle Mozzarella cheese and parsley flakes over top. Bake 15-20 minutes. Cool slightly on a wire rack. Cut into six wedges.