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Sun-Dried Tomato and Goat Cheese Appetizers

Sun-Dried Tomato and Goat Cheese Appetizers
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Delicate biscuit cups hold a tangy goat cheese and tomato filling in these bite-size appetizers.

Prep Time:
15 Min
Total Time:
40 Min
Makes:
20 appetizers
Pillsbury Bake-Off
Tracy Schuhmacher
Penfield, NY
Bake-Off® Contest 41, 2004
$10,000 and a GE Profile™ Oven with Trivection Technology – Fast Snacks & Appetizers Category Winner
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INGREDIENTS
1(12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
1/2cup mayonnaise
2oz. (1/2 cup) crumbled goat cheese
1/4cup chopped drained oil-packed sun-dried tomatoes
1teaspoon dried onion flakes
1teaspoon dried pesto seasoning
1tablespoon grated Parmesan cheese
DIRECTIONS
1.Heat oven to 375°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2.In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3.Bake at 375°F. for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.
High Altitude (3500-6500 ft)  Bake at 375°F. for 12 to 16 minutes.
High Altitude (3500-6500 ft)

Bake at 375°F. for 12 to 16 minutes.

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