Tomato-Pesto Appetizers

  • Prep 20 min
  • Total 30 min
  • Ingredients 5
  • Servings 20
Tomato-Pesto Appetizers

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
40
Calories from Fat
15
% Daily Value
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
125mg
5%
Potassium
20mg
1%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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