Bake-Off® Contest 44, 2010
Crete, Illinois

Caprese Pesto Margherita Stackers

These party appetizers taste incredibly upscale, but they are actually easily prepared using mozzarella balls and Pillsbury® refrigerated breadsticks.

(107)
(24)
Save and Share
  • prep time 30 min
  • total time 55 min
  • ingredients 8
  • servings 24
 

Ingredients

1
container (8 oz) fresh mozzarella ciliegine cheese (24 cherry-size balls)
1
can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
3
tablespoons basil pesto
1
tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
2
tablespoons grated Parmesan cheese
24
frilled toothpicks
24
grape tomatoes
24
fresh basil leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Drain cheese balls; pat dry with paper towels.
  • 2 On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.
  • 3 Spread rounded 1/4 teaspoon of the pesto lengthwise down center of each dough rectangle. Place 1 cheese ball on each rectangle. Carefully stretch dough around cheese; pinch edges to seal completely. Place seam sides down in muffin cups. Brush with oil; sprinkle with Parmesan cheese.
  • 4 Bake 14 to 20 minutes or until deep golden brown. Cool in pan 5 minutes. Remove from pan. With each toothpick, spear tomato and basil leaf; insert into cheese ball. Serve warm.
  • 1 Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Drain cheese balls; pat dry with paper towels.
  • 2 On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.
  • 3 Spread rounded 1/4 teaspoon of the pesto lengthwise down center of each dough rectangle. Place 1 cheese ball on each rectangle. Carefully stretch dough around cheese; pinch edges to seal completely. Place seam sides down in muffin cups. Brush with oil; sprinkle with Parmesan cheese.
  • 4 Bake 14 to 20 minutes or until deep golden brown. Cool in pan 5 minutes. Remove from pan. With each toothpick, spear tomato and basil leaf; insert into cheese ball. Serve warm.

EXPERT TIPS

toggle

Expert Tips

For recipe success, use fresh mozzarella cheese balls only.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
80
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
160mg
160%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2010