Individual Beef Wellington
INGREDIENTS:
2 tb Firm margarine or butter
1 1/2 c Bisquick original baking mix
1/4 c Water
1 c Shredded cooked chicken
1/3 c Barbecue sauce
1 sm Onion; very thinly
-sliced
1 sm Red or yellow bell
-pepper; very thinly sliced
1 c Shredded Monterey Jack
-cheese (4 ounces)
Sliced ripe olives; if
-desired
2 tb Firm margarine or butter
1 1/2 c Bisquick original baking mix
1/4 c Water
1 c Shredded cooked chicken
1/3 c Barbecue sauce
1 sm Onion; very thinly
-sliced
1 sm Red or yellow bell
-pepper; very thinly sliced
1 c Shredded Monterey Jack
-cheese (4 ounces)
Sliced ripe olives; if
-desired
HEAT oven to 400 degrees. Grease cookie sheet. Cut margarine into baking mix until mixture resembles coarse crumbs. Stir in water just until dry ingredients are moistened.
TURN dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 4 or 5 times. Divide dough into 8 pieces. Pat or roll each piece into 3-inch circle. Place circles on cookie sheet.
MIX chicken and barbecue sauce; spread mixture over circles. Top with onion, bell pepper and cheese. Bake 14 to 17 minutes or until crusts begin to brown. Garnish with olives. 8 pizzas.
TURN dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 4 or 5 times. Divide dough into 8 pieces. Pat or roll each piece into 3-inch circle. Place circles on cookie sheet.
MIX chicken and barbecue sauce; spread mixture over circles. Top with onion, bell pepper and cheese. Bake 14 to 17 minutes or until crusts begin to brown. Garnish with olives. 8 pizzas.