Artichoke and Brie Pizzettes

(7)
  1 reviews
  • 30 min prep time
  • total time
  • 4 ingredients
  • 20 servings

Ingredients

1
(12-oz.) Pillsbury™ Flakey Layers refrigerated biscuits
2
(6-oz.) jars marinated artichoke hearts, drained, reserving 1 tablespoon liquid
3
oz. Brie cheese
2
tablespoons chopped pimientos

Directions

  1. 1 Heat oven to 400°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers; place biscuit halves on large ungreased cookie sheet. Flatten each slightly.
  2. 2 Cut artichoke hearts into 1/2-inch pieces. Brush top of each biscuit half with reserved artichoke liquid. Divide artichoke pieces evenly on top of biscuits.
  3. 3 Bake at 400°F. for 9 to 13 minutes or until edges of biscuits are golden brown. Meanwhile, cut cheese into 20 pieces.
  4. 4 Remove cookie sheet from oven. Top each biscuit with piece of cheese. Return to oven; bake an additional 2 to 3 minutes or until cheese softens slightly. Garnish each with pimientos. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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