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Ingredientes
- 1/4 c. Sun-dry tomatoes
- 1 c. Boiling water
- 2 c. All-purpose flour
- 2 tsp S, baking pwdr
- 1 tsp Dry basil
- 1/4 tsp Salt
- 2 Tbsp. Ons, margarine chilled
- 1/4 c. Feta cheese, crumbled
- 1/2 c. 1% lowfat milk
- 1/4 tsp Warm sauce
- 1 x Egg, lightly beaten
Direcciones
- Combine tomato and boiling water; let stand 10 min. Drain and dry completely with paper towels. Set aside.
- Cut chilled margarine into small pcs. Combine flour and next three ingredients in a bowl; cut in margarine with a pastry blender till mix resembles coarse meal. Combine tomato, cheese and next three ingredients in a bowl; add in to dry ingredients, stirring just till dry ingredients are moistened (dough will be sticky).
- With floured hands, pat dough to a 1/2 inch thickness on a floured surface.
- Cut with a two inch biscuit cutter or possibly glass. Place two inches apart on a baking sheet coated with cooking spray. Bake at 400#161#F for 12 min or possibly till golden. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 97 | |
| Calories from Fat 12 | 12% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 118mg | 5% |
| Potassium 83mg | 2% |
| Total Carbs 17.22g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.2g | 1% |
| Protein 3.56g | 6% |
