Zucchini Cheese Biscuit Roll-ups
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 6 | Servings | |
INGREDIENTS
| 1 | c | Shredded zucchini |
| 1/4 | c | Chopped onions |
| 1 | T | Margarine |
| 1/2 | t | Dried dill weed |
| 1/2 | t | Basil |
| 1 | c | Shredded sharp cheddar |
| cheese | ||
| Bisquick baking mix, recipe | ||
| follows | ||
| 1/2 | c | Cold water |
| Bisquick Baking Mix | ||
| 2 1/4 | c | Flour |
| 2 | T | Baking powder |
| 1/4 | c | Dry milk powder |
| 1 | Stick margarine | |
| 1/4 | c | Oil |
INSTRUCTIONS
Heat oven to 400 degrees. Cook and stir zucchini and onion in margarine until tender. Stir in dill weed and basil: reserve. Mix baking mix and water until soft dough forms: beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 15 x 9 inches: sprinkle with reserved zucchini mixture and the cheese. Roll up tightly, beginning at 15 inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1 1/4-inch slices. Place slices, cut sides down, on greased cookie sheet. Bake until golden brown. 15 to 20 minutes. Serve immediately. Refridgerate any remaining biscuits. 1 dozen biscuits. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 630
Calories From Fat: 380
Total Fat: 42.9g
Cholesterol: 40.4mg
Sodium: 1441.6mg
Potassium: 183.4mg
Carbohydrates: 41.5g
Fiber: 2.1g
Sugar: 2g
Protein: 20.1g