Biscuit Thins with Hummus and Veggie Dippers

SERVINGS 64

INGREDIENTS

1. 5 lbs. Conestoga® Biscuit Mix (99400 or 99402)
2. 5 cups Water
3. 1 ½ tsp. Dried oregano
4. Flour As needed
5. 32 cups Prepared hummus
6. 32 cups Carrot sticks
7. 192 pieces Celery sticks or green bell pepper strips

INSTRUCTIONS

1. Preheat conventional oven to 450°F (convection oven 375°F).
2. Pour 5 cups of cool water into a 12 quart mixing bowl and add 5 lb. (1 bag) of Conestoga® Biscuit Mix and dried oregano.
3. Mix with a paddle on low speed #1 for 1 minute. Mix on #2 for 30 sec. (Add additional ½ cup water if dough seems dry. Mix an additional 30 seconds on #1.
4. Turn dough out onto floured surface and knead lightly. Divide dough into 2 equal pieces. Roll each piece into a 16 x 18 x ¼ inch rectangle. Cut into 3 pieces length-wise and 16 pieces widthwise to yield 96 1 x 3 inch pieces from each rectangle.
5. Place ½ cup hummus, ½ cup carrot sticks, 3 celery sticks and 3 biscuit thins on 17 each plate for service.
6. Place on lightly oiled or paper lined sheet pan with a little room between each biscuit thin. Bake in preheated conventional oven for 10 to 12 minutes, 8 to 10 minutes in a convection oven.

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