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

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
20 Appetizers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.

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  • 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.

  • 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.

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