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Ingredients
- 1 -4oz can chopped ripe olives
- 1/2 c chopped pimento-stuffed olives
- 3/4 c grated colby jack cheese
- 1/2 c plus 4 T grated Parmesan cheese, divided
- 1/2 stick butter, melted
- 1 T olive oil
- 2 cloves garlic, minced
- 3 drops hot pepper sauce
- 2 c Bisquick mix
- 2/3 c milk
- 2 T minced fresh parsley
- paprika
Details
Servings 2
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
Preheat grill. In a small bowl, combine ripe and pimento stuffed olives, colby jack cheese, 1/2 c Parmensan cheese, melted butter, olive oil, garlic and hot pepper sauce; set aside.
In a medium bowl, combine bisquick mix, milk, 2 T of parmesan cheese and parsley; stir until moist, then press into 2 (9inch) disposable aluminum pie pans. Top dough with olive mixture. Sprinkle with paprika and remaining parmensan cheese.
Grill bread over indirect heat, covered, for 8-10 minutes or until crust is golden brown when edge of bread is lifted with a spatula.
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