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Pesto-Feta Biscuit Bake

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  • 10 min prep time
  • 35 min total time
  • 7 ingredients
  • 8 servings
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Pillsbury™ Grands!™ biscuits provide a simple addition to this cheesy baked dish that’s made with tomatoes.

Ingredients

2
eggs
1/2 cup basil pesto
2
tablespoons milk
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1
cup crumbled feta cheese (4 oz)
1/2 cup julienne-cut sun-dried tomatoes in oil, drained
Chopped green onions, if desired

Steps

  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In large bowl, beat eggs with wire whisk. Add pesto and milk; beat until blended. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in cheese and tomatoes. Spoon mixture into baking dish, arranging biscuit pieces in single layer.
  • 3 Bake 23 to 25 minutes or until golden brown. Sprinkle with onions. Cut into squares.
  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In large bowl, beat eggs with wire whisk. Add pesto and milk; beat until blended. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in cheese and tomatoes. Spoon mixture into baking dish, arranging biscuit pieces in single layer.
  • 3 Bake 23 to 25 minutes or until golden brown. Sprinkle with onions. Cut into squares.

Expert Tips

Have fresh basil in your garden? Make your own pesto in the summertime. Simply process the basil in a food processor with garlic, pine nuts, grated Parmesan cheese and olive oil.

Nutrition Information

No nutrition information available for this recipe
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