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

Prep Time: 20 Min

Total Time: 30 Min

Makes: 20 appetizers

Recipe
Tips (1)
Reviews (14)
RECIPE TOOLBOX

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.
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.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 40
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 125mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
  • Vitamin A 0.00%;
  • Vitamin C 0.00%;
  • Calcium 0.00%;
  • Iron 0.00%;
Exchanges:
  • 0 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;
  • 1/2 Fat;
Carbohydrate Choices:
  • 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

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