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3/4 cup grated Parmesan cheese
1/3 cup finely chopped walnuts
2 ounces cream cheese, softened
1 1/2 tablespoons finely chopped fresh basil
1 clove garlic, minced
1 (1-pound 0.3-ounce can) large buttermilk refrigerator biscuits, melted
1/4 cup butter or margarine, melted
Heat oven to 350°F. Lightly grease two 9 x 5- or 8 x 4-inch loaf pans. In small bowl, combine Parmesan cheese and walnuts; mix well. In another small bowl, combine cream cheese, basil and garlic; mix well.
Separate dough into 8 biscuits. Spoon 1 teaspoon cream cheese mixture on half of each biscuit. Fold biscuit over cream cheese; press edges to seal.
Dip each biscuit in melted butter; coat with cheese-walnut mixture. Arrange 4 biscuits, seam side down, in each greased pan. Drizzle any remaining butter over biscuits; sprinkle with any remaining cheese mixture.
Bake at 350°F. for 25 to 35 minutes or until golden brown. Immediately remove from pan. Serve warm. Store in refrigerator.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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