Antipasto Pinwheels Recipe

Ingredients

2

                        cups Original Bisquick™ Baking Mix

3/4

cup milk

2

tablespoons chopped ripe olives

3/4

cup shredded provolone cheese (3 ounces)

3/4

cup frozen (thawed) mixed vegetables

1

jar (6 to 7 ounces) marinated artichoke hearts, drained and finely chopped

2

tablespoons margarine or butter, melted

1/4

teaspoon garlic powder

Spaghetti sauce, heated, if desired

Preparation

Heat oven to 375°. Grease cookie sheet. Stir baking mix and milk until soft dough forms. Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.

Roll dough into 15x10-inch rectangle. Layer olives, cheese, vegetables and artichoke hearts on rectangle to within 1 inch of edges. Fold in 10-inch sides of rectangle 1 inch. Roll up rectangle tightly, beginning at 15-inch side. Pinch seam into roll to seal. Cut into 12 slices. Place on cookie sheet.

Bake 12 to 14 minutes or until golden brown and cheese is melted. Mix margarine and garlic powder; brush over warm pinwheels. Serve with spaghetti sauce.

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