YIELD Makes 6 servings
INGREDIENTS
1 package (10 ounces) refrigerated biscuits 1/2 pound bacon slices 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 1‑1/2 cups milk 1/2 cup (2 ounces) shredded sharp Cheddar cheese 1/4 cup sliced green onions 1/4 cup chopped red bell pepperPREPARATION:
- Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
- Separate biscuit dough; arrange in rectangle on lightly floured surface. Roll into 14X10-inch rectangle. Place in prepared dish; pat edges up sides of dish. Bake 15 minutes. Remove from oven; set aside.
- Meanwhile, place bacon in single layer in large skillet; cook over medium heat until crisp. Remove from skillet; drain on paper towels. Crumble; set aside.
- Melt butter in medium saucepan over medium heat. Stir in flour, salt and black pepper until smooth. Gradually stir in milk; cook and stir until thickened. Stir in cheese until melted. Spread sauce evenly over baked crust. Arrange bacon, green onions and bell pepper over sauce.
- Bake, uncovered, 20 minutes or until crust is golden brown. Cut into 6 wedges before serving.