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I didn’t feel like making boring sandwiches for lunch and didn’t have good bread for paninis. I had a can of biscuits.

I sautéed arugula and prosciutto, shaved some gouda and julienned some artichoke hearts and hot red pepper. Cutting the biscuits in half, I layered these ingredients, replaced the top half of the biscuit and sealed about 3/4 of the top to the bottom by pressing down.

Bake as directed, serve with garlic aioli and call it a day.

Postscript:  Leftovers made a great base for Sunday Bread Pudding Breakast. Cut the biscuit into sixths. Fill buttered ramekins and top with your favorite egg scramble. I added some more cheese and a hint of heavy cream.