Barbecued Olive Bread Recipe

Barbecued Olive Bread Recipe

  • 1 (4.5 ounce) can chopped ripe olives, drained
  • 1/2 cup chopped stuffed olives
  • 3/4 cup shredded Colby-Monterey Jack cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1/4 cup butter or margarine, melted
  • 1 tablespoon olive or vegetable 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
  1. In a bowl, combine the olives, Colby/Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and hot pepper sauce; set aside. In another bowl, combine 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.
  2. 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.
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