Caprese Honey Biscuit Sandwiches

Can't get enough capers? Neither can we. Make these easy breakfast sandwiches for a fresh take on the classic Italian dish.

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  • prep time 10 min
  • total time 30 min
  • ingredients 5
  • servings 8
Recipe by Inspired Taste
July 4, 2012
 

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits
8
slices provolone cheese
16
fresh basil leaves
16
cherry tomatoes, cut into quarters
Dash salt and pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Arrange biscuits 1 to 2 inches apart on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown.
  • 2 Split warm biscuits. Top each bottom half with 1 cheese slice; return bottom halves to cookie sheet. Bake 1 to 2 minutes or until cheese is melted.
  • 3 Arrange 1 to 2 basil leaves over melted cheese on bottom halves. Top each with tomatoes, salt and pepper. Cover each with top biscuit half. Serve immediately.
  • 1 Heat oven to 350°F. Arrange biscuits 1 to 2 inches apart on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown.
  • 2 Split warm biscuits. Top each bottom half with 1 cheese slice; return bottom halves to cookie sheet. Bake 1 to 2 minutes or until cheese is melted.
  • 3 Arrange 1 to 2 basil leaves over melted cheese on bottom halves. Top each with tomatoes, salt and pepper. Cover each with top biscuit half. Serve immediately.

EXPERT TIPS

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Expert Tips

Replace provolone cheese with mozzarella, fontina, Swiss or other favorite cheese.

Replace basil leaves with fresh baby spinach leaves.

Nutritional information

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