Artichoke and Brie Pizzettes

  • Prep 30 min
  • Total 0 min
  • Ingredients 4
  • Servings 20

Ingredients

1
(12-oz.) Pillsbury™ Flakey Layers refrigerated biscuits
2
(6-oz.) jars marinated artichoke hearts, drained, reserving 1 tablespoon liquid
3
oz. Brie cheese
2
tablespoons chopped pimientos

Steps

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  • 1
    Heat oven to 400°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers; place biscuit halves on large ungreased cookie sheet. Flatten each slightly.
  • 2
    Cut artichoke hearts into 1/2-inch pieces. Brush top of each biscuit half with reserved artichoke liquid. Divide artichoke pieces evenly on top of biscuits.
  • 3
    Bake at 400°F. for 9 to 13 minutes or until edges of biscuits are golden brown. Meanwhile, cut cheese into 20 pieces.
  • 4
    Remove cookie sheet from oven. Top each biscuit with piece of cheese. Return to oven; bake an additional 2 to 3 minutes or until cheese softens slightly. Garnish each with pimientos. Serve warm.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
90
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
230mg
10%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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