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Cheese-Filled Parmesan Biscuit Loaves |
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Serves: 8 Print this RecipeEileen M. Watson - Oviedo, Florida Bake-Off® Contest 37, 1996 Fresh basil brings fantastic flavor to cream cheese-filled biscuits rolled in an enticing cheese-walnut crust. Make these for a quick snack, an elegant appetizer or as part of a Sunday brunch. 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. Nutrition Per Serving: Calories 350; Protein 9g; Carbohydrate 26g; Fat 23g; Sodium 850mg PICTURE: Clockwise from right: Cheddar Thyme Casserole Bread, Cheese-Filled Parmesan Biscuit Loaves, Biscuit Mini Focaccia (Soups, Sandwiches and Snacks) From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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