| 1 | can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits |
| 5 | frozen breaded fish fillets (from 12.25-oz package) |
| 5 | small thin slices American or Cheddar cheese |
| 1/4 | cup purchased 3-cheese or any ranch salad dressing |
| 5 | tomato slices, if desired |
| 5 | small lettuce leaves, if desired |
| 1. | Heat oven to 375°F. Place biscuits and fish fillets on large ungreased cookie sheet. Bake 11 to 15 minutes or until biscuits are golden brown. Remove biscuits from cookie sheet. |
| 2. | Increase oven temperature to 400°F. Continue baking fish 5 to 10 minutes or until crisp and brown. Top each fillet with 1 cheese slice; bake 1 to 2 minutes longer or until cheese is melted. |
| 3. | Meanwhile, split warm biscuits. Spread top halves with dressing. |
| 4. | Place fish fillets on bottom halves of biscuits. Top with tomato and lettuce. Cover with top halves of biscuits. |
| No change. |
|
| Vary the cheese slices to suit your taste—Swiss, Colby or mozzarella cheese are all tasty choices. |
Nutrition Information:
460 ( 250); 28g ( 9g, 4g); 40mg; 1170mg; 37g ( 0g, 7g); 15g 4%; 0%; 20%; 10% 1 1/2 ; 1 ; 0 ; 1 1/2 ; 3 2 1/2