Try this Zucchini Cheese Biscuit Roll-Ups recipe, or contribute your own.
Suggest a better descriptionHeat 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. Refridgerate any remaining biscuits. 1 dozen biscuits.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 556 | ||
Calories from Fat: 287 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 721.1mg | 25 % | |
Potassium 211.7mg | 6 % | |
Total Carbohydrate 54.4g | 16 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 52.3g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 556
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