1. Heat oven to 425°. Grease square pan, 9 x 9 x 2 inches. Cover dried tomatoes with boiling water. Let stand 10 minutes drain. Finely chop tomatoes.
2. Mix Bisquick, tomatoes, half of the cheese and the milk in medium bowl until dough forms. Mix remaining cheese, the bell peppers oregano, basil, garlic and oil in small bowl. Drop half of the dough by tablespoonfuls closely together in irregular pattern in pan. Spoon half of the cheese mixture over dough. Drop remaining dough over cheese mixture. Top with remaining cheese mixture.
3. Bake about 20 minutes or until golden brown. Serve warm.
HIGH ALTITUDE (3500 to 6500 feet): Use 2 1/4 cups Bisquick. Bake about 25 minutes.
NUTRITION FACTS: 1 Serving: Calories 325 (Calories from Fat 170) Fat 19g (Saturated 8g) Cholesterol 35mg Sodium 1060mg Carbohydrate 30g (Dietary Fiber 1g) Protein 10g % DAILY VALUE: Vitamin A 12% Vitamin C 24% Calcium 0% Iron 10% DIET EXCHANGES: 1 1/2 Starch 1 Vegetable 4 Fat
BETTY'S TIP: Using kitchen scissors makes the task of chopping dried tomatoes much easier. Try cutting them before soaking in boiling water.
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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