10 sun-dried tomato halves, (not packed in oil)
2 cups Original Bisquick® mix
1 package feta cheese, coarsely crumbled (8 ounces)
3/4 cup milk
3/4 cup roasted red bell peppers, from 7-ounce jar, drained and finely chopped
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 clove garlic, finely chopped
2 tablespoons olive or vegetable oil
Heat oven to 425 degrees 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.
Per Serving: cal. (kcal) 330, Fat, total (g) 19, chol. (mg) 35, sat. fat (g) 8, carb. (g) 31, fiber (g) 1, pro. (g) 10, vit. A (IU) 1652, vit. C (mg) 20, sodium (mg) 1060, calcium (mg) 303, iron (mg) 2, Starch () 2, High-Fat Meat () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet