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Tomato Feta Pan Bread

Tomato Feta Pan Bread
3/4 cup non-fat sour cream
2 tablespoons mayonnaise
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic salt
2 cups reduced fat biscuit mix
2/3 cup 1% milk
3 medium tomatoes
1/2 small red onion, optional
4 ounces Feta cheese (approx 1 cup), crumbled
Fresh ground pepper

Preheat oven to 400 degrees. Spray 9×13 inch pan with non-stick spray.

Stir together sour cream, mayonnaise, oregano, and garlic salt; set aside.

Stir milk into biscuit mix; turn dough out on floured surface and knead lightly (10-15 times). Press dough into bottom and up sides of prepared pan. Spread with sour cream mixture.

Peel tomatoes, if desired. Thinly slice tomatoes and arrange on top sour cream. Slice optional onion into rings, separate rings and place on tomatoes. Sprinkle with crumbled Feta cheese over tomatoes. Sprinkle with fresh ground pepper to taste. Bake 30-35 minutes. Cool 10-15 minutes for cutting into serving pieces.

Delicious soft bread, excellent served with grilled meat and vegetables. Wrap leftovers and refrigerate. Reheat by placing on baking sheet in 400 degree oven for 10-20 minutes. Serves 8

For nutrition analysis go to www.UtahDairyCouncil.com

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