1/4
cup chopped drained oil-packed sun-dried tomatoes
1
teaspoon dried onion flakes
1
teaspoon dried pesto seasoning
1
tablespoon grated Parmesan cheese
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Steps
1
Heat oven to 375°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2
In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3
Bake at 375°F. for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
110
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
260mg
11%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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