BARBECUED OLIVE BREAD

Barbecued Olive Bread image

"We cook on the grill all year long, so this zesty olive-topped bread accompanies everything from pork to beef to chicken," notes Patricia Gasper of Peoria, Illinois. "It also makes a tempting appetizer."

Provided by Taste of Home

Time 30m

Yield 2 loaves (6-8 servings each).

Number Of Ingredients 12

Ingredients

1 can (4-1/4 ounces) chopped ripe olives
1/2 cup chopped pimiento-stuffed olives
3/4 cup shredded Colby-Monterey Jack cheese
3/4 cup grated Parmesan cheese, divided
1/4 cup butter, melted
1 tablespoon olive oil
2 garlic cloves, minced
3 drops hot pepper sauce
2 cups biscuit/baking mix
2/3 cup milk
2 tablespoons minced fresh parsley
Paprika

Steps:

In a bowl, combine the olives, Colby-Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and pepper sauce; set aside. , In another bowl, combine the biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. Press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan., Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula.

Nutrition Facts : Calories 154 calories, Fat 11g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 484mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.