©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Round Cheese Bread

I spotted this recipe in an old Taste Of Home Magazine and thought it would go well with pasta and sauce.  You can find the original recipe here Round Cheese Bread.

1 1/2 cup Bisquick
1 cup shredded mozzarella cheese
1/4 grated Parmesan (I used a 3 cheese blend)
1/2 tsp dried Italian seasoning
1/2 cup milk
1 egg
2 tbs melted butter, (I used butter flavored cooking spray)
additional Parmesan cheese

Preheat oven to 400.

In a large bowl, combine the Bisquick, mozzarella cheese, Parmesan cheese, Italian Seasoning, milk and egg (batter is VERY thick).

Spoon/press into a greased 9-in. round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese.

Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Cut into wedges. Serve warm. Yield: 6-8 servings.

It was pretty good, but I think a yeast type of bread just works better with pasta and sauce.

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