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
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.
High Altitude (3500-6500 ft)
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!