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Steps
1
Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix tomato, pesto and mozzarella cheese.
2
Separate dough into 5 biscuits; cut each in fourths. Roll each biscuit piece into a smooth ball; press one in bottom and up side of each mini muffin cup. Spoon about 1 tablespoon tomato-pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese.
3
Bake 10 to 12 minutes or until biscuit edges are golden brown. Immediately remove from pan.
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For uniform cups, roll biscuit pieces into perfectly round, smooth balls before pressing into mini muffin cups.
For even more flavor, add 2 finely chopped garlic cloves to the tomato mixture.
Chopped or shredded fresh basil leaves make a pretty garnish for these appetizers.
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 before baking.
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