Artichoke and Brie Pizzettes
(12-oz.) Pillsbury™ Flakey Layers refrigerated biscuits
(6-oz.) jars marinated artichoke hearts, drained, reserving 1 tablespoon liquid
oz. Brie cheese
tablespoons chopped pimientos
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.
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.
Bake at 400°F. for 9 to 13 minutes or until edges of biscuits are golden brown. Meanwhile, cut cheese into 20 pieces.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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