Lox Plate Flatbreads, In The Style Of Pw

• 1 whole Canned Biscuit, Large Size
• Olive Oil
• 1/4 teaspoons Dried Minced Onion
• 2 ounces, weight Cream Cheese, Softened
• 1 teaspoon Capers, Chopped
• 5 whole Black Olives, Pitted And Chopped
• 2 Tablespoons Tomato, Chopped
• 1 teaspoon Red Onion, Fine Chop
• 3 whole Slices Lox
• 1/4 teaspoons Dried Dill

1. I've never made Ree's Mexican "Flatbread" Pizza. However, the idea of turning stinkin' canned biscuits into a glorious, crackery-thing intrigued me.
2. So, I have a teenage boy. He eats constantly. How could the 6 onion bagels I purchased this weekend already be gone? Geez. When I purchased the bagels, I also purchased some beautiful lox to go along with them. Here's my fix:
3. Preheat oven to 375u0b0F.
4. Roll biscuit out on a floured surface to 4" diameter. You be amazed at how easy it is to work with! Place on a Silpat-lined cookie sheet. Spritz with olive oil and sprinkle with dried, minced onions. Bake for 10.5 minutes, until golden brown and lovely.
5. While your flatbread is getting tanned, mix together cream cheese, capers, olives, and a pinch of dill.
6. Coat finished flatbread with cream cheese spread, top with tomatoes, onions, and lox. Sprinkle with dill. Pair with coffee and eat angrily, whilst writing bagels on the shopping list.

olive oil, ubc, weight cream cheese, capers, black olives, tomato, red onion, lox, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/lox-plate-flatbreads-in-the-style-of-pw/ (may not work)