Recipes Tomato Pesto Appetizers Recipe

aginfo

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2 tbsp (25 mL) basil pesto
3/4 cup (175 mL) diced seeded tomato
2 tbsp (25 mL) finely shredded mozzarella cheese
1 can Pillsbury* Refrigerated Flaky Rolls
2 tbsp (25 mL) grated Parmesan cheese

STEP 1 - Heat oven to 375ºF. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.

STEP 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.

STEP 3 - Bake 8 to 10 minutes or until biscuit edges are golden brown.
 
 
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