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.

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