Confetti Cheese Bread
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| ⅓ | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
green bell peppers
|
|
| 2 | tablespoons |
pimentos
chopped |
|
| 1 | teaspoon |
onion, dried flakes
|
|
| 2 | tablespoons |
bacon bits
|
|
| 1 | can |
refrigerator biscuits
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 79 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
green bell peppers
|
|
| 3E+1 | ml |
pimentos
chopped |
|
| 5 | ml |
onion, dried flakes
|
|
| 3E+1 | ml |
bacon bits
|
|
| 1 | can |
refrigerator biscuits
|
* |
Directions
Melt margarine.
Add the rest of the ingredients, except biscuits.
Separate the dough into 10 bisquits and cut each into quarters.
Roll quarters in the cheese mixture and place in a greased 8- inch cake pan.
Bake at 400℉ (200℃) for 20 minutes.
