Italian Cheese Bread


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Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe

This recipe is sooooo quick and easy. It is almost identical to the recipe for those Cheesy Garlic Red Lobster biscuits. Although I don't really like oregano, I made it as the recipe calls and it was still very good but I will be trying it with basil and rosemary or even italian seasoning. Also I made mine in an 8X8 square glass pan instead of a round one.


Ingredients You'll Need

1 1/2 c Bisquick
1 c (4 oz) shredded mozzarella cheese
1/4 c grated parmesan cheese (I used a parmesan, romano, asiago blend)
1/2 tsp dried oregano
1/2 c milk
1 egg, beaten
2 T butter, melted
Additional parmesan cheese


Directions

In a bowl, combine the first six ingredients (batter will be thick).


Spoon into a greased 8-in round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese.


Bake at 400 for 20-25 or until a toothpick inserted in the center comes out clean.


Cool for 10 minutes. Serve warm. Yield: 6-8 servings.


Questions, Comments & Reviews


I've just put these in the oven....and they smell wonderful. I didn't have any mozzarella cheese so I used ricotta cheese instead (hopefully they won't be too moist to cook properly), and i put the dough in mini muffin pans. Thank you for the recipe. I'm sure the basil and / or rosemary version you mention would also be very tasty!!


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