Lunch or Dinner
Holidays And Celebrations
Betty Crocker Baking
Betty Crocker Potatoes
Old El Paso
EDGE with protein
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2 cups (500 mL) Bisquick* mix
1/2 cup (125 mL) hot water
2 tbsp (25 mL) butter or margarine, melted
1/4 cup (50 mL) shredded Cheddar cheese
1/4 cup (50 mL) shredded Monterey Jack cheese
1/4 cup (50 mL) grated Parmesan cheese
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) Italian seasoning, if desired
Heat oven to 450°F. In medium bowl, stir Bisquick mix and water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 60 times.
On ungreased baking sheet, pat or roll dough into 12-inch square. Brush butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough.
Bake 10 to 12 minutes or until edges are golden brown. Serve warm.
Tip: To make dough easier to pat onto the baking sheet, dip fingers into Bisquick mix.
No nutrition information available for this recipe
© 2019 ®/TM General Mills All Rights Reserved
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