Appetizer Tomato Cheese Bread
I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. My husband, Wayne, and our two children are mostly meat-and-potato eaters—but I don't hear any complaints when I make this bread! —Penney Kester, Springville, New York
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- paprika
- 2 cups biscuit/baking mix
- 1 medium onion minced
- 2/3 cup whole milk
- pinch rubbed sage
- 3 medium tomatoes, cut into 1/4-inch slices
- Carbohydrate 24.6451215505438 g
- Cholesterol 22.1030902838069 mg
- Fat 13.8857366028319 g
- Fiber 0.82656721679871 g
- Protein 6.05540117141621 g
- Saturated Fat 5.83556345321513 g
- Serving Size 1 1 servings. (65g)
- Sodium 601.812399294151 mg
- Sugar 23.8185543337451 g
- Trans Fat 2.08348305672255 g
- Calories 249 calories
In a small skillet, heat butter over medium heat. Add onion and cook until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside., In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly for 10-12 times. Pat into a greased 13x9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika., Bake at 400degrees for 25 minutes. Let stand for 10 minutes before cutting.
