ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veggie Southwestern Pull-Apart Ring

Yield Makes 12 to 16 appetizer servings

Ingredients

  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon olive oil
  • 2 (12-ounce) cans refrigerated biscuits
  • 2 tablespoons melted butter
  • 1 (1-ounce) package fajita seasoning mix
  • 3/4 cup (3 ounces) shredded Mexican four-cheese blend
  • Melted butter

How to Make It

  1. Sauté peppers in olive oil for 3 to 5 minutes or until tender.

  2. Separate refrigerated biscuits, and cut into quarters; place in a large mixing bowl. Fold in peppers, 2 tablespoons melted butter, and fajita seasoning, tossing to coat.

  3. Layer biscuit mixture and cheese in a lightly greased 10-inch tube pan.

  4. Bake at 400° for 15 minutes or until golden brown. Let stand in pan for 5 to 10 minutes. Invert onto a serving plate; brush with melted butter.