1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon fresh or 1 teaspoon dried basil leaves
1 clove garlic, finely chopped
2 tablespoons olive oil
Instructions
Heat oven to 425 degrees. Grease square pan, 9 x 9 x 2 inches. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop tomatoes. Mix Bisquick, tomatoes, half of the cheese and the milk in medium bowl until dough forms.
Mix remaining cheese, oregano, basil, garlic and oil in a small bowl. Drop half the dough by tablespoons closely together in irregular pattern in pan. Spoon half of the cheese mixture over dough drop remaining dough over cheese mixture.
Top with remaining cheese mixtures. Bake about 20 minutes or until golden brown. Serve warm.
You may also add 3/4 cup roasted red bell (sweet) peppers (from 7-ounce jar), drained and finely chopped, with cheese and spice mixture. We don't because we're allergic to them but the bread still has a great flavor.
Serving
Suggestions
Really good with Spinach Shrimp Salad in Main Dish section of this cookbook.
Originally Submitted
3/27/2012
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