Recipe: Salad Bowl Puff (using biscuit mix)

SALAD BOWL PUFF

FOR THE HAM AND CHEESE SALAD FILLING:
1 package (10 ounces) frozen green peas
2 cups cubed fully cooked smoked fully cooked smoked boneless ham
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons chopped onion
3/4 cup mayonnaise or salad dressing
1 1/2 teaspoons yellow mustard
FOR THE PUFF:
2/3 cup water
1/4 cup butter or margarine
1 cup Original Bisquick mix
4 eggs

TO MAKE THE HAM AND CHEESE SALAD FILLING:
Rinse frozen peas with cold water to separate; drain. Mix all ingredients. Cover and refrigerate at least 2 hours.

TO MAKE THE PUFF:
Heat oven to 400 degrees F. Grease bottom and side of glass pie plate, 9x1 1/4 inches.

Heat water and butter to boiling in 2-quart saucepan. Add Bisquick, all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat.

Beat in eggs, one at a time, with spoon; continue beating until smooth. Spread in pie plate (do not spread up side).

Bake 35 to 40 minutes or until puffed and dry in center; cool. Just before serving, fill with Ham and Cheese Salad Filling. Cut into wedges.

Notes: Care for a slice of salad? Enjoy this hearty ham and cheese salad served in a bowl of bread that you can slice and serve like pie!

Source: Betty Crocker