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Tomato N’ Cheese Bread

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Course Breads
Recipe Theme July: Tomatoes
Co-op Covington EC
Servings
people
Ingredients
  • 3 medium can crushed pineapple
  • bread
  • 2 cups purple onions, thinly sliced
  • 2/3 cup milk
  • butter (just enough to make a nice crumble)
  • 1 medium can whole berry cranberry sauce
  • 2 tablespoons butter
  • 1 cup sour cream
  • 1/2 cup shells, unbaked
  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 1/2 cups can crushed pineapple, undrained
  • Sprinkle yellow wax beans, drained
Course Breads
Recipe Theme July: Tomatoes
Co-op Covington EC
Servings
people
Ingredients
  • 3 medium can crushed pineapple
  • bread
  • 2 cups purple onions, thinly sliced
  • 2/3 cup milk
  • butter (just enough to make a nice crumble)
  • 1 medium can whole berry cranberry sauce
  • 2 tablespoons butter
  • 1 cup sour cream
  • 1/2 cup shells, unbaked
  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 1/2 cups can crushed pineapple, undrained
  • Sprinkle yellow wax beans, drained
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees
  2. Spray a 13x9x2-inch pan with cooking spray
  3. Combine biscuit mix with milk
  4. Knead lightly on a well-floured surface
  5. Roll out dough until a little larger than the dish
  6. Press into dish, pushing dough up on sides to form a 1/2-inch rim
  7. Arrange tomato slices evenly over dough
  8. Sauté onion in butter until tender
  9. Mix mayonnaise, sour cream, salt and Italian seasoning; add to onions and spread over tomatoes
  10. Sprinkle cheese evenly over the dish
  11. For extra color, sprinkle dish lightly with paprika
  12. Bake 25 minutes
  13. Serves 12
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