Roasted Red Bell Pepper and Goat Cheese Bites

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box Pillsbury™ refrigerated pie crusts, softened as directed on box
container (5 oz) goat cheese
cup roasted red bell peppers (from 15-oz jar), drained, patted dry with paper towel and cut into 1/2-inch pieces
2 1/2
teaspoons finely chopped fresh oregano leaves
teaspoons extra-virgin olive oil
to 1/2 teaspoon garlic powder
Small fresh oregano leaves


  1. 1 Heat oven to 400°F. Line 2 large cookie sheets with cooking parchment paper. On floured work surface, unroll pie crust. Using 1 3/4-inch round cookie or canapé cutter, cut out 32 rounds; place about 1/2 inch apart on cookie sheets.
  2. 2 Spread about 1 teaspoon goat cheese on each dough round. Bake 10 to 12 minutes or until edges are light golden brown.
  3. 3 Meanwhile, in medium bowl, stir together chopped roasted peppers, finely chopped oregano, oil and garlic powder until well blended.
  4. 4 Immediately top each baked cheese-topped round with 1 teaspoon red pepper mixture; place on serving platter. Garnish each with oregano leaf. Serve warm or at room temperature.




Nutrition Information

Recipe Step Photos

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