Spicy Pickle Pinwheel Bread
|Biscuit mix||2 Cup (32 tbs)|
|Drained sweet pickle relish||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened|
|Black pepper||1⁄8 Teaspoon|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Finely chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Scallions with tops||1⁄3 Cup (5.33 tbs), chopped finely|
Prepare biscuit mix as directed on package for rolled biscuits.
Roll into a 14x11-inch rectangle.
Spread with relish, then roll as for jelly roll, and set on a greased baking sheet.
Bake at 450CF about 15 minutes, or until lightly browned.
Meanwhile, blend cream cheese, 2 tablespoons milk, salt, and pepper.
Stir in vegetables.
Remove bread from oven to wire rack and cool on baking sheet about 10 minutes.
Cut into 3/4 inch crosswise slices.
Spread slices with the cream cheese-vegetable mixture.