Recipe: Savory Pull-Apart Bread (using Bisquick, sundried tomatoes and feta)

SAVORY PULL-APART BREAD

"Similar to pizza, this Bisquick mix-based crust boasts flavor-packed Mediterranean herbs, veggies and cheese."

10 sun-dried tomato halves, (not packed in oil)
2 cups Original Bisquick baking mix
1 (8 ounces) package feta cheese, coarsely crumbled, divided use
3/4 cup milk
3/4 cup roasted red bell peppers, from 7-ounce jar, drained and finely chopped
1 tablespoon chopped fresh oregano leaves (or 1 teaspoon dried oregano leaves)
1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried basil leaves)
1 garlic clove, finely chopped
2 tablespoons olive or vegetable oil

Heat oven to 425 degrees F. Grease square pan, 9x9x2 inches.

Cover dried tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop tomatoes. Set aside.

Mix (dry) Bisquick mix, 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. Set aside.

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.

Bake at 425 degrees F about 20 minutes or until golden brown. Serve warm.

VARIATION:
Add 1/4 cup chopped Kalamata olives with the cheese mixture used to top the bread for even more Mediterranean flavor.

Adapted from source: Betty Crocker