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Appetizer Tomato Cheese Bread

 Appetizer Tomato Cheese Bread
I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. We milk 180 cows and have a large garden, so dishes like this that use both dairy products and fresh vegetables are welcome. 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!
12 ServingsPrep: 20 min. Bake: 25 min. + standing

Ingredients

  • 1 medium onion, minced
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • Pinch rubbed sage
  • 2 cups biscuit/baking mix
  • 2/3 cup milk
  • 3 medium tomatoes, peeled, seeded and cut into 1/4-inch slices
  • Paprika

Directions

  • In a saucepan, saute onion in butter 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 13-in. x 9-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 400° for 25 minutes. Let stand for 10 minutes before

2 of 2

Appetizer Tomato Cheese Bread (continued)

Directions (continued)

  • cutting. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 209 calories, 14 g fat (6 g saturated fat), 26 mg cholesterol, 521 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.