We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
For an even lower-fat option, this recipe can be made with two cans (13.2 oz each) refrigerated country Italian bread. Work with one can of dough at a time, and keep the remaining can refrigerated until ready to cut.
Cut each can of dough into 24 pieces (48 pieces total). Use in place of biscuit pieces as directed in recipe. Bake 35 to 40 minutes. (1 Serving: Calories 200; Total Fat 4g; Saturated Fat 0g)
To be sure that the caramel topping does not ooze out of the pan, use a pan that does not have a removable bottom.