INGREDIENTS
- 1/2 cup Bisquick
- 1/8 to 1/4 tsp. cayenne
- 1 5 oz. jar cheese spread
- 2 tbsp. toasted sesame seeds or dried parsley flakes
DIRECTIONS
- Stir baking mix, pepper and cheese spread in a medium bowl until blended. Shape into a 12” long roll.
- Sprinkle a square of plastic wrap with sesame seeds. Roll dough in seeds to coat. Wrap and freeze for 2 hours or up to 1 month.
- Heat oven to 375 degrees. Lightly grease a cookie sheet.
- Slice roll in scant 1/4” thick rounds. Place 1/2” apart on cookie sheet.
- Bake 11 to 13 minutes until lightly browned.
- Remove to wire rack to cool.
- Store in an airtight container at room temperature for up to 1 week.
