Fergosa

Kids love this little flatbread - great to be served with pasta, chili and some soups and stews. I found this recipe in one of the cookbooks put out by the Best of Bridge - can count on recipes by those gals.

• Ready In: 20 mins
• Serves: 6-8
• Yields: 1 flatbread

Ingredients

• 1⁄2 cup onion, chopped
• 1  tablespoon butter
• 1  cup Bisquick
• 1⁄2 cup cheddar cheese, grated
• 1⁄3 cup milk
• 1  cup cheddar cheese, grated
• 1  egg, slightly beaten
• 2  tablespoons poppy seeds

Directions

1. Sauté onion and butter until the onion is transparent.
2. Meanwhile, combine the biscuit mix, 1/2 cup of grated cheese, and milk and beat until smooth. This will be sticky.
3. Knead 10 times on floured board working in a small amount of flour if it is sticking too much.
4. Butter 8 or 9 inch pie pan and also your hands; spread this mixture on the bottom of the pan.
5. Combine the cup of grated cheddar and egg. Spread on crust,
6. Sprinkle with onion-butter mixture and poppy seeds.
7. Bake at 425°F for 20 minutes.
8. To serve, cut in wedges.