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Tomato Pesto Appetizers

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  • Prep 20 min
  • Total 30 min
  • Servings 20
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The delicate appearance of these little appetizers belies their robust Italian flavour!
Sep 27, 2011
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Ingredients

  • 2 tbsp (25 mL) basil pesto
  • 3/4 cup (175 mL) diced seeded tomato
  • 2 tbsp (25 mL) finely shredded mozzarella cheese
  • 1 can Pillsbury* Refrigerated Flaky Rolls
  • 2 tbsp (25 mL) grated Parmesan cheese

Steps

  • 1
    STEP 1 - Heat oven to 375ºF. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.

  • 2
    STEP 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
    STEP 3 - Bake 8 to 10 minutes or until biscuit edges are golden brown.

Expert Tips

  • Tip 1
    Make Ahead : 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.

Nutrition Information

No nutrition information available for this recipe
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