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Barbecued Olive Bread

 Barbecued Olive Bread
"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."
12-16 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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. Yield: 2 loaves (6-8 servings each).

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Barbecued Olive Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 154 calories, 11 g fat (5 g saturated fat), 17 mg cholesterol, 484 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein.