PROVOLONE AND OLIVE BISCUITS
Zesty Kalamata olives pair well with mild-flavored provolone cheese in tender, homemade biscuits.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 425°. Stir together flour, baking powder and salt in large bowl. Cut in butter and cheese, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in olives and buttermilk just until moistened and soft dough forms.
- Place dough on lightly floured surface. Knead 5 or 6 times. Roll or pat dough to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place 1 inch apart on ungreased cookie sheet.
- Bake 13 to 15 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 235, Carbohydrate 20 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Biscuit, Sodium 390 mg
SAGE, GARLIC AND PROVOLONE BISCUITS
Flavorful add-ins and Bisquick mix are all you need for warm and savory biscuits that are ready in less than half an hour.
Provided by By Inspired Taste
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Spray 8-inch square baking dish with cooking spray.
- In medium bowl, stir Bisquick mix, sage, garlic powder and 1 cup of the cheese until well blended. Add buttermilk; stir until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix; knead 8 to 10 times. Press into baking dish. Cut into 4 squares, then cut each square diagonally into 2 triangles.
- Bake 8 to 10 minutes or until golden brown.
Nutrition Facts : ServingSize 1 Serving
OLIVE BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F. Position an oven rack so it is in the top third of the oven.
- Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1-inch-thick square. Using a 2-inch round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using.
PROVOLONE, OLIVE, AND SALAMI
This recipe comes from the Party Skewers section of The New Polish Cuisine by Chef Michael J. Baruch. I enjoy the ingredients for this recipe by themselves and together they will be even better.
Provided by lauralie41
Categories Savory
Time 1h
Yield 40 skewers
Number Of Ingredients 6
Steps:
- Cut the provolone cheese into 40 small cubes. Wrap a slice of pepper around each cube.
- Wrap salami around cheese and pepper twice, place on wooden skewer. On another skewer add one black olive, one piece cheese, and one green olive. Repeat until all skewers have been used.
Nutrition Facts : Calories 116.8, Fat 9.7, SaturatedFat 4.6, Cholesterol 26.3, Sodium 470.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.5, Protein 6.3
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