INGREDIENTS
2tablespoons basil pesto
3/4cup diced seeded tomato
2tablespoons finely shredded mozzarella cheese
1can (7.5 oz) Pillsbury® refrigerated tender layer or buttermilk biscuits
2tablespoons finely shredded Parmesan cheese.
DIRECTIONS
1 Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese. 2 Separate dough into 10 biscuits. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each mini muffin cup. Spoon about 2 teaspoons tomato-pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese. 3 Bake 8 to 10 minutes or until biscuit edges are golden brown. .Press dough into mini muffin cups up to an hour ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Prepare pesto filling; cover and refrigerate. Assemble appetizers just prior to baking..
2tablespoons basil pesto
3/4cup diced seeded tomato
2tablespoons finely shredded mozzarella cheese
1can (7.5 oz) Pillsbury® refrigerated tender layer or buttermilk biscuits
2tablespoons finely shredded Parmesan cheese.
DIRECTIONS
1 Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese. 2 Separate dough into 10 biscuits. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each mini muffin cup. Spoon about 2 teaspoons tomato-pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese. 3 Bake 8 to 10 minutes or until biscuit edges are golden brown. .Press dough into mini muffin cups up to an hour ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Prepare pesto filling; cover and refrigerate. Assemble appetizers just prior to baking..
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