Barbecued Olive Bread

By learen

From a B&B in Templeton, Carriage Vineyards

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

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.