Chili-Cheese Rounds

• 1 can (16 oz.) refried beans
• 1/4 c. finely chopped onion
• 1 tsp. red pepper sauce
• 2 c. Bisquick baking mix
• 1 c. dairy sour cream
• 1 can (4 oz.) whole green chilies, drained, seeded and chopped
• 1 c. shredded Monterey Jack cheese (about 4 oz.)

1. Heat oven to 400u0b0.
2. Mix beans, onion and pepper sauce; reserve.
3. Mix baking mix and sour cream until soft dough forms; beat vigorously 20 strokes.
4. Gently smooth dough into ball on floured cloth covered board.
5. Knead 20 times.
6. Roll dough 1/4 inch thick.
7. Cut with floured 2-inch cutter.
8. Place on ungreased cookie sheet.
9. Press a deep indention about 1 1/2 inches in diameter in center of each round with floured hands.
10. Fill each with generous teaspoon of bean mixture; spread within indention. Top each with chilies and cheese.
11. Bake until light brown, 10 to 12 minutes.

beans, onion, red pepper, bisquick baking mix, sour cream, green chilies, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609071 (may not work)