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1 1/2 cups Original Bisquick®
1/3 cup boiling water
2 medium green onions, sliced (2 tablespoons)
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1 (6-ounce) can tuna in water, drained
3 cups fresh vegetables (sliced radish, celery or red onion; chopped broccoli, cauliflower, bell pepper or yellow summer squash)
1 cup shredded cheddar cheese (4 ounces), if desired


1. Heat oven to 450°. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes.

2. Press dough in ungreased 12-inch pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake about 10 minutes or until light brown. Cool 10 minutes.

3. Stir cream cheese, sour cream, dill weed, garlic powder and tuna until blended; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into wedges.

HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 475°.

BETTY'S TIP: This fresh-tasting appetizer is incredibly versatile! You can leave out the tuna for a meatless treat or replace it with 1/2 to 1 cup chopped cooked crabmeat.


From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.