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Photograph Information Photographer's Comments
Camera: Apple iPhone 4S
Date: Sep 28, 2012
Date Uploaded: Sep 28, 2012

Viewed: 104
Comments: 4
Favorites: 0

Shot on the stove top after it came out of the oven.

You take a tube of Grands Biscuits. Instead of placing them on a cookie sheet as they are to get ordinary yummy biscuits, you flatten each one out with your fingers like pizza. Spread with sundried tomato paste, add a slice of smoked Gouda cheese, a couple of thin slices of smoked ham, top with some marinated artichoke hearts & a few diced fire-roasted tomato bits. Sprinkle with crushed chipotle pepper. Bake for 15 min. at 375.

I think I have to work on my presentation, be a little more careful folding the smoked ham, etc. Place it on a black plate in better light before I shoot it. But they are surprisingly good considering how little effort it takes. When they cool, I place each one in a ziplock baggie & so I have a quick easy breakfast for the rest of the week.

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10/28/2012 04:29:09 PM
This looks wonderful! Yum!
  Photographer found comment helpful.
10/06/2012 04:27:32 AM
No need to apologize. It looks delicious and I can almost smell it and I like quick and easy recipes. The whole is perhaps somewhat dark and could use more light.
  Photographer found comment helpful.
09/28/2012 11:09:53 PM
What a grand idea! I suppose any tube of 'ready to bake' biscuits could be used (or, ahem, just mix some up on the spot). As well, other combos could be interesting. Tuna, chicken, or old timers like me still are fond of indestructible slices of "Spam." the artichoke slices you show are especially appealing in the picture above.
  Photographer found comment helpful.
09/28/2012 11:02:59 PM
Well, unfortunately I'm stumped right at the beginning. We don't have tubes of Grands Biscuits here - pity, because between you and ' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' hajeka I'm more than ready to eat.
  Photographer found comment helpful.

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