Breads and Muffins

Makes 2 Loaves

1 (4-ounce) can chopped ripe olives
½ cup chopped pimento-stuffed olives
¾ cup grated Colby Jack cheese
½ cup plus 4 tablespoons grated Parmesan cheese, divided
½ stick butter, melted
1 tablespoon olive oil
2 cloves garlic, minced
3 drops hot pepper sauce
2 cups biscuit mix (such as Bisquick)
²/₃ cup milk
2 tablespoons minced fresh parsley Paprika

Preheat grill. In a small bowl, combine ripe and pimento-stuffed olives, Colby Jack cheese, ½ cup Parmesan cheese, melted butter, olive oil, garlic and hot pepper sauce; set aside. In a medium bowl, combine biscuit mix, milk, 2 tablespoons of Parmesan cheese and parsley; stir until moist, then press into 2 (9-inch) disposable aluminum pie pans. Top dough with olive mixture. Sprinkle with paprika and remaining 2 tablespoons of Parmesan cheese. Grill bread over indirect heat, covered, for 8-10 minutes, or until crust is golden brown when edge of bread is lifted with a spatula.

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