10 sun-dried tomato halves (not packed in oil)
2 c. Bisquick original baking mix
1 (8 oz.) pkg. Feta cheese, coarsely crumbled
3/4 c. milk
3/4 c. roasted red bell peppers (from 7 oz. jar), finely chopped
1 Tbsp. chopped fresh or 1 tsp. dried oregano leaves
1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
1 clove garlic, finely chopped
2 Tbsp. olive or vegetable oil

Heat oven to 425°. Lightly spray square pan, 9 x 9 x 2-inches, with cooking spray. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop tomatoes.

Mix baking mix, tomatoes, half of the cheese and the milk in medium bowl until dough forms. Mix remaining cheese, the bell peppers, oregano, basil, garlic and oil in small bowl. Drop half of the dough by tablespoonfuls closely together in irregular pattern in pan. Spoon half of the cheese mixture over dough. Drop remaining dough over cheese mixture. Top with remaining cheese mixture. Bake about 20 minutes or until golden. Serve warm. Makes 4 to 6 servings.