Zucchini Cheese Biscuit Roll-Ups

1 cup zucchini; shredded
1/4 cup chopped onions
1 Tbsp margarine
1/2 tsp dried dill weed
1/2 tsp basil
1 cup sharp cheddar cheese; shredded
1 Bisquick baking mix (recipe follows)
1/2 cup cold water
1 Bisquick baking mix
2 1/4 cup flour
2 Tbsp baking powder
1/4 cup dry milk powder
1 stick margarine
1/4 cup oil

Heat oven to 400 degrees.

Cook and stir zucchini and onion in margarine until tender. Stir in dill weed and basil: reserve.

Mix baking mix and water until soft dough forms: beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 15 x 9 inches: sprinkle with reserved zucchini mixture and the cheese. Roll up tightly, beginning at 15 inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1 1/4-inch slices. Place slices, cut sides down, on greased cookie sheet.

Bake until golden brown 15 to 20 minutes. Serve immediately. Refrigerate any remaining biscuits.

Makes 1 dozen biscuits
rec.food.recipes/gramma/2000