| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded zucchini |
| 1/4 |
c |
Chopped onions |
| 1 |
tb |
Margarine |
| 1/2 |
ts |
Dried dill weed |
| 1/2 |
ts |
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 |
tb |
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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