Greek-Style Brunch Bread
INGREDIENTS
1/2 cup Original Bisquick® mix
1/2 cup crumbled feta cheese
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
3 cups Original Bisquick® mix
3/4 cup sun-dried tomatoes in oil, drained, chopped
1/2 cup chopped ripe olives
1 cup hot water
3 tablespoons vegetable oil
1 egg
*
1/2 cup Original Bisquick® mix
1/2 cup crumbled feta cheese
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
3 cups Original Bisquick® mix
3/4 cup sun-dried tomatoes in oil, drained, chopped
1/2 cup chopped ripe olives
1 cup hot water
3 tablespoons vegetable oil
1 egg
*
DIRECTIONS
1. Heat oven to 425°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, stir together 1/2 cup Bisquick mix, the cheese, basil and oregano; set aside. 2. In large bowl, stir remaining ingredients until moistened. Spread batter in pan; sprinkle with cheese mixture.
3. Bake 13 to 15 minutes or until golden brown. To serve, cut into 8 rows by 6 rows. Serve warm.
1. Heat oven to 425°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, stir together 1/2 cup Bisquick mix, the cheese, basil and oregano; set aside. 2. In large bowl, stir remaining ingredients until moistened. Spread batter in pan; sprinkle with cheese mixture.
3. Bake 13 to 15 minutes or until golden brown. To serve, cut into 8 rows by 6 rows. Serve warm.
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