Zucchini cheese biscuit roll-ups
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shredded zucchini |
| ¼ | cup | Chopped onions |
| 1 | tablespoon | Margarine |
| ½ | teaspoon | Dried dill weed |
| ½ | teaspoon | Basil |
| 1 | cup | Shredded sharp cheddar cheese |
| Bisquick baking mix (recipe follows) | ||
| ½ | cup | Cold water |
| Bisquick Baking Mix | ||
| 2¼ | cup | Flour |
| 2 | tablespoons | Baking powder |
| ¼ | cup | Dry milk powder |
| 1 | Stick margarine | |
| ¼ | cup | Oil |
Directions
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 1¼-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.