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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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We cook on the grill all year long, so this zesty olive-topped bread accompanies everything from pork to beef to chicken, notes Patricia Gasper of Peoria, Illinois. It also makes a tempting appetizer. Ingredients:
1 can (4-1/4 ounces) chopped ripe olives |
1/2 cup chopped pimiento-stuffed olives |
3/4 cup shredded colby-monterey jack cheese |
3/4 cup grated parmesan cheese, divided |
1/4 cup butter, melted |
1 tablespoon olive oil |
2 garlic cloves, minced |
3 drops hot pepper sauce |
2 cups biscuit/baking mix |
2/3 cup milk |
2 tablespoons minced fresh parsley |
paprika |
Directions:
1. In a bowl, combine the olives, Colby-Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and pepper sauce; set aside.
2. In another bowl, combine the biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. Press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan.
3. Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula. Yield: 2 loaves (6-8 servings each).
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