Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Breakaway Vegetable Bread




Source of Recipe


the web


List of Ingredients




3 (10 oz) cans refrigerated buttermilk biscuits
1/2 cup grated parmesan cheese
1 small onion chopped
1 small bell pepper chopped
1/2 cup butter, melted
1/2 lb bacon cooked and crumbled


Recipe



Cut biscuits into quarters and dip each piece into melted butter. Layer one third in a lightly greased 10-inch bundt pan.

Combine bacon bits or cooked crumbled bacon with chopped onion, bell pepper, and parmesan cheese in a medium bowl. Sprinkle one half of this mixture over bottom layer of biscuit pieces. Repeat with a second layer of biscuit pieces, layer with remaining vegetable mix and top with remaining biscuit pieces.

Bake at 350 degrees for 40 to 45 minutes or until done.