| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Greek, Breads, Appetizers |
5 |
Servings |
INGREDIENTS
| 5 |
oz |
Feta cheese, crumbled |
| 2 |
tb |
Each chopped fresh dill and scallion (green onion) |
| 6 |
|
Pimento-stuffed green olives, chopped |
| 1 |
tb |
Lemon juice |
| 10 |
oz |
Package ready-to-bake refrigerated buttermilk flaky biscuits, |
INSTRUCTIONS
(10 biscuits) *
Preheat oven to 400F. In small serving bowl, combine all ingredients
except biscuits; set aside.
Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
Separate each biscuit into 2 thin layers of dough and arrange 1 layer in
bottom of each sprayed cup, reserving remaining layers. Arrange 1/10 of
cheese mixture over each biscuit in cup, then top each with remaining
biscuit layer; press around edge of each biscuit to seal. Partially fill
remaining cups with water (this will prevent pan from burning and/or
warping). Bake until biscuits are golden brown, 8 to 10 minutes.
Remove pan from oven and carefully drain off water. Remove biscuits to wire
rack and let cool. Makes 5 servings
* Keep biscuits refrigerated until ready to use. Separate dough into layers
as soon as biscuits are removed from refrigerator; they will be difficult
to work with if allowed to come to room temperature.
//^oo^\\ From the hearth in Sandee's Kitchen...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life – your only chance. Eternity – payback time”