Monday, September 13, 2010

Round Cheese Bread

1 1/2 cups biscuit baking mix
1 cup shredded part skim mozzarella cheese
1/4 cup Parmesan cheese
1/2 tsp dried oregano
1/2 cup milk
1 egg beaten
2 TB butter
1. In a bowl, combine the biscuit mix, mozzarella cheese, Parmesan cheese, oregano, milk and egg (batter will be thick).
2.Spoon into a greased 9-inch round baking pan. Drizzle with butter;
3.sprinkle with additional cheese.
2. 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.

Food Tip: To store a quick bread like this, either wrap in foil or put in a plastic bag and keep it in the fridge because of the cheese (if it doesn't have cheese, you can just keep it at room temperature). Typically it should last about three days, but can be frozen for up to three months.

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