Serves: 18
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_ 1/2 cups Original Bisquick®
___ cup boiling water
_ medium green onions, sliced (2 tablespoons)
_ (8-ounce) package cream cheese, softened
___ cup sour cream
_ teaspoon dried dill weed
___ teaspoon garlic powder
_ (6-ounce) can tuna in water, drained
_ cups fresh vegetables (sliced radish, celery or red onion; chopped broccoli, cauliflower, bell pepper or yellow summer squash)
_ cup shredded cheddar cheese (4 ounces), if desired
1. Heat oven to 450°. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
2. Press dough in ungreased 12-inch pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake about 10 minutes or until light brown. Cool 10 minutes.
3. Stir cream cheese, sour cream, dill weed, garlic powder and tuna until blended; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into wedges.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 475°.
NUTRITION FACTS: 1 Appetizer:; Calories 100 (Calories from Fat 45); Fat 5g (Saturated 4g); Cholesterol 20mg; Sodium 200mg; Carbohydrate 8g (Dietary Fiber 0g); Protein 4g % DAILY VALUE:; Vitamin A 8%; Vitamin C 12%; Calcium 4%; Iron 4% DIET EXCHANGES:; 2 Vegetable; 1 Fat
BETTY'S TIP: This fresh-tasting appetizer is incredibly versatile! You can leave out the tuna for a meatless treat or replace it with 1/2 to 1 cup chopped cooked crabmeat.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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