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Vegetable Biscuit Bread
2 (10-count) cans flaky biscuits
1 C zucchini, sliced
1/2 C onion, chopped
1/2 C green bell pepper, chopped
1/2 C butter
1/2 LB bacon, fried, drained & crumbled
1 C Parmesan cheese, grated
Preheat oven to 350-degrees F. Grease a 10-inch bundt or tube pan. Separate the biscuits into three layers; line the bottom of the pan with one biscuit layer. In a pan, sauté the zucchini, onions and green bell peppers in butter until tender. Do not drain. Pour half of the vegetable mixture over first layer of biscuits. Sprinkle with half of the crumbled bacon and 1/2 cup of cheese. Add another layer of biscuits, vegetable mixture, bacon and cheese. Top with last biscuit layer. Bake for about twenty-five minutes, or until brown. Serve warm with extra butter.
Recipe featured in Food Fare's Community Garden Cookbook.
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