| 1/2 | cup Original Bisquick® mix |
| 1/2 | cup crumbled feta cheese |
| 1 | teaspoon dried basil leaves |
| 1 | teaspoon dried oregano leaves |
| 3 | cups Original Bisquick® mix |
| 3/4 | cup sun-dried tomatoes in oil, drained, chopped |
| 1/2 | cup chopped ripe olives |
| 1 | cup hot water |
| 3 | tablespoons vegetable oil |
| 1 | egg |
| 1. | Heat oven to 425°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, stir together 1/2 cup Bisquick mix, the cheese, basil and oregano; set aside. |
| 2. | In large bowl, stir remaining ingredients until moistened. Spread batter in pan; sprinkle with cheese mixture. |
| 3. | Bake 13 to 15 minutes or until golden brown. To serve, cut into 8 rows by 6 rows. Serve warm. |
| No change. |
|
| Short on herbs? You can use Italian seasoning for the basil and oregano. |
|
| Soup night is always better with warm-from-the-oven bread. |
Nutrition Information:
50 ( 25); 3g ( 1g, 0g); 5mg; 140mg; 6g ( 0g, 0g); 1g 0%; 0%; 0%; 2% 1/2 ; 0 ; 0 ; 1/2 1/2