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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is suppose to be an appetizer, but it is so good I use it as side dish at meal time. A good friend made this recipe and brought to work for a potluck dinner and I have been making it ever since. Ingredients:
1 (8 ounce) can refrigerated biscuits (not buttermilk) |
3 -4 large tomatoes, peeled and sliced |
2 tablespoons chopped fresh basil or 2 teaspoons chopped dried basil |
salt and pepper |
1/4 cup sliced green onion (green & white parts) |
1 cup hellmann's mayonnaise |
1 1/2 cups shredded monterey jack cheese (6 ounces) |
Directions:
1. Remove Biscuits from package and separate.
2. Line the bottom (not the sides) of a lightly greased casserole dish with biscuit dough; press dough together with your fingers and pat it smooth.
3. Arrange tomatoes on top of dough.
4. Sprinkle basil, salt and pepper on tomatoes; top with green onions.
5. Combine the mayo and cheese; spread over the tomatoes and onions; put in oven.
6. Bake in a preheated 425 degree oven 12 to 15 minutes, or until crust is done.
7. Let stand 15 minutes before cutting to serve.
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