Prep 15 MIN ; Total 50 MIN ; Servings 24

Ingredients:
1 1/2 cups Original Bisquick™ Mix
2 teaspoons dried oregano leaves
1/3 cup water
1/4 cup garlic-and-herbs spreadable cheese (from 6.5-oz container)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped Campbell Gardens candied jalapeños
2 tablespoons butter, melted

Steps:
In a medium bowl, stir Bisquick mix, oregano, and water until the mixture comes together.

On work, surface sprinkled with additional Bisquick mix, knead the dough five times. Roll dough into 13 x 10-inch rectangle, about 1/8 inch thick.

In a small bowl, mix cheese, jalapeños, and bell pepper. Spread mixture evenly over dough.

Carefully roll the long edges of the dough to meet in the center. Place on a cookie sheet lined with cooking parchment paper. Freeze for 10 to 15 minutes or until firm.

Meanwhile, heat the oven to 400°F. Spray a large cookie sheet with cooking spray.

Transfer the dough to the cutting board. With a sharp knife, cut dough into 1/2-inch slices. Place slices, cut sides down, on sprayed cookie sheet. Slightly pinch the base of the heart into a point—brush butter over the hearts.

Bake for 7 to 9 minutes or until the tops are lightly golden. Cool for 10 minutes before serving.

( adaptation of a recipe from Betty Crocker .com )