Best Bisquick Tomato Cheese Bread Squares Recipes

SAVORY PULL-APART BREAD

Steps:

• Heat oven to 425°F. Grease square pan, 9x9x2 inches. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop tomatoes.
• Mix Bisquick mix, tomatoes, half of the cheese and the milk in medium bowl until dough forms. Mix remaining cheese, the bell peppers, oregano, basil, garlic and oil in small bowl. Drop half of the dough by tablespoonfuls closely together in irregular pattern in pan. Spoon half of the cheese mixture over dough. Drop remaining dough over cheese mixture. Top with remaining cheese mixture.
• Bake about 20 minutes or until golden brown. Serve warm.

BISQUICK TOMATO CHEESE BREAD SQUARES

Steps:

• Set oven to 400 degrees (oven rack to bottom position).
• Grease a 13 x 9-inch baking dish.
• In a skillet saute the onions and garlic in butter until softened.
• In a large bowl combine sour cream, mayonnaise, shredded cheddar cheese, seasoned salt, black pepper and sage; set aside.
• In another bowl stir the milk and Bisquick together to form a soft dough, then knead lightly for about 10-12 times.
• Pat the dough over the bottom of the prepared baking dish, pushing the dough up the sides to form a shallow rim.
• Arrange the tomato slices on the top of the dough.
• Spoon the sour cream mixture over the tomatoes.
• Sprinkle the top with paprika then grated Parmesan cheese.
• Bake for about 25 minutes.
• Let stand 10-15 minutes before slicing into small squares.
• Delicious!

BACON-TOMATO BAKE

Steps:

• Heat oven to 400°F. Generously grease bottom and sides of 9-inch square pan with shortening. In medium bowl, stir Bisquick mix, Parmesan cheese and water until moistened; spread in bottom of pan. Bake 12 minutes.
• In medium bowl, mix bacon, onion, 3 tablespoons cilantro and the red pepper; sprinkle over partially baked dough. Place tomato slices on bacon mixture. Sprinkle with Cheddar cheese.
• Bake uncovered 15 to 20 minutes or until edges are golden and cheese is melted. Cool slightly, about 5 minutes. Serve warm. Sprinkle with additional cilantro.

APPETIZER TOMATO CHEESE BREAD

Steps:

• Preheat oven to 400°. 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 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 for 25 minutes. Let stand for 10 minutes before cutting.

BISQUICK CHEESE BREAD OR BISCUITS (LIKE RED LOBSTER!)

Steps:

• Set oven to 400°F (convection bake if possible).
• Grease a foil-lined baking sheet.
• In a large bowl mix/toss together the baking mix with grated cheddar cheese, Parmesan cheese and garlic powder.
• Add in the water, and mix with hands until well combined.
• Shape the dough into one oval-shaped loaf, or even better into smaller oval shaped balls, or drop heaping tablespoonfuls onto the baking sheet for biscuits.
• Transfer to cookie/baking sheet.
• Brush the tops and sides with melted butter; sprinkle with garlic powder, Italian seasoning and dried parsley.
• At this point, let dough rest, covered loosely with plastic or a clean tea towel in the refrigerator for 20-25 minutes before baking.
• Remove from fridge and bake for 25 minutes, or until brown in color (bake less time for smaller size balls or biscuits, the dough will spread when baked).
• Remove from oven, cut in slices, serve warm.

ITALIAN FLATBREAD

Steps:

• Heat oven to 450°F. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 60 times.
• Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough.
• Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.

BISQUICK TACO BAKE

Steps:

• Heat oven to 325°F Grease rectangular pan, 13- x 9- x 2-inches.
• Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce, and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture.
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients.

FRESH TOMATO PIE

Steps:

• To peel tomatoes, use large pot, fill with water and bring to boil. Place tomatoes in boiling water for 1 minute and then place in large bowl of ice water for 1 minute. Remove and let cool. Skins should peel right off!
• Mix Bisquick with approximately 1/3 cup water and butter in bowl. You may need to add more water as needed to form dough.
• Press into bottom and sides of greased 13" X 9" baking dish.
• Place layer of tomatoes on Bisquick crust first and then layer of cheese over that. Continue until all tomatoes are used.
• Mix mayonnaise, onion, parsley, and basil in small bowl. Spread over top of layers. Bake at 350 degrees for 30 minutes or until crus is light golden br.
• own.

BISQUICK PIZZA PULL APART BREAD

Steps:

• Heat oven to 425 degrees. Grease square pan 9x9.
• Sautee the onion and bell pepper in the oil until the mixture is translucent.
• Mix Bisquick, tomatoes, half of the cheese and milk in a medium bowl until a dough forms. Mix remaining cheese, pepper and onion mixture, pepperoni and pizza sauce in a small bowl.
• Drop half the dough by tablespoonfuls closely together in the pan. Spoon half the cheese mixture over dough. Drop remaining doug over the cheese mixture. Top with the remaining cheese mixture.
• Bake about 20-25 minutes until golden brown.
• Serve warm.