Tomato-Pesto Appetizers

The delicate appearance of these little appetizers belies their robust Italian flavor!

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Servings 20

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( 54 ) Ratings

54 Ratings

5 Stars 19%

4 Stars 12%

3 Stars 18%

2 Stars 21%

1 Stars

Member Reviews ( 14 )

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ingredients 5
Prep Time 20 min
Total Time 30 min

Ingredients

2: tablespoons basil pesto

3/4: cup diced seeded tomato

2: tablespoons finely shredded mozzarella cheese

1: can (7.5 oz) Pillsbury® refrigerated tender layer or buttermilk biscuits

2: tablespoons finely shredded Parmesan cheese

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Directions

1 Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.
2 Separate dough into 10 biscuits. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each mini muffin cup. Spoon about 2 teaspoons tomato-pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese.
3 Bake 8 to 10 minutes or until biscuit edges are golden brown.

EXPERT TIPS

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Expert Tips

Press dough into mini muffin cups up to an hour ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Prepare pesto filling; cover and refrigerate. Assemble appetizers just prior to baking.