Barbecued Olive Bread

• 1 can (4-1/4 ounces) chopped ripe olives
• 1/2 cup chopped pimiento-stuffed olives
• 3/4 cup shredded Colby-Monterey Jack cheese
• 3/4 cup grated Parmesan cheese, divided
• 1/4 cup butter, melted
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 drops hot pepper sauce
• 2 cups biscuit/baking mix
• 2/3 cup milk
• 2 tablespoons minced fresh parsley
• Paprika

1. In a bowl, combine the olives, Colby-Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and pepper sauce; set aside.
2. In another bowl, combine the biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. Press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan.
3. Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula.

olives, olives, cheese, parmesan cheese, butter, olive oil, garlic, pepper sauce, biscuitbaking, milk, parsley, paprika

Taken from www.tasteofhome.com/recipes/barbecued-olive-bread/ (may not work)