Zucchini Cheese Biscuit Roll-Ups
- 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
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.
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.
