| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Breads, Rolls, Quick | 12 | Servings |
INGREDIENTS
| Garlic salt — or powder | ||
| Parsley flakes | ||
| Italian seasonings | ||
| 2 | c | Bisquick |
| 1/2 | c | Cold water — scant cup |
| 3 | oz | Sharp Cheddar cheese — |
| Grated | ||
| 1 | oz | Butter — OR margarine |
INSTRUCTIONS
My Notes: When the Red Lobster restaurant that we go to started serving their cheese rolls, I managed to talk the manager out of this recipe. It's been posted numerous times since 3/90 by me and by Elaine Radis and others. The quantities I've given are as the manager gave me. Later, I cut the ingredient quantities down to be more useable by the average family. These do freeze, however, so it's worthwhile making the larger batch and freezing the ones you do not plan to use immediately. Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The RL manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. NOTE: this recipe has already been reduced. Posted to MC-Recipe Digest V1 #160 Date: Fri, 19 Jul 1996 07:38:17 -0400 From: "Steven J. Bortnick" <automan@ici.net>
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